Deadly Desserts (Sky High Pies Cozy Mysteries Book 6) (20 page)

Raspberry Almond Scones

Ingredients

4-1/2 cups all-purpose flour

1/2 cup brown sugar

4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, chilled and cubed

2 eggs

3/4 cup milk

1-1/2 cups fresh raspberries

1-1/2 cups toasted almond slivers

Directions

1. Preheat oven to 400 degrees F (205 degrees C).

2. Combine flour, sugar, baking powder, baking soda and
salt.

3. Add cubes of butter to dry ingredients with pastry
blender.

4. In another bowl, whisk together eggs and 1/2 cup milk.

5. Combine wet and dry ingredients.

6. Gently fold in raspberries.

7. When all ingredients are thoroughly blended, place dough
on lightly-floured surface.

8. Knead dough eight times before dividing into two equal
portions.

9. Shape portions into 8-in. circles; divide each into eight
wedges.

10. Arrange wedges on ungreased baking sheets, leaving
approximately 1 in. between scones.

11. Use remaining milk to lightly moisten top of scones.

12. Bake for 12 to 15 minutes or until golden brown.

13. Cool on wire racks before garnishing with Sky High
Glistening Glaze and toasted almond slivers.

Sky High Glistening Glaze

2 cups confectioners’ sugar

3 tablespoons milk

1/4 teaspoon orange juice

1/3 cup orange zest

Combine all ingredients and mix well. Drizzle over scones
and serve warm.

Snappy Gingers

Ingredients

2 cups all-purpose flour, sifted

1-1/2 tablespoon ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

 3/4 cup butter

1 cup white sugar

1 egg

1/4 cup dark molasses

1/3 cup cinnamon sugar

Directions

1.
     
Preheat oven to
350 degrees F (175 degrees C).

2.
     
Prepare two
baking sheet with non-stick spray, parchment paper or silicone mats.

3.
     
Sift together
flour, baking soda, cinnamon, ginger and salt.

4.
     
Cream butter,
sugar, egg and molasses in a large mixing bowl.

5.
     
Slowly add dry
ingredients to mixing bowl.

6.
     
When thoroughly
blended, form small balls of dough by hand.

7.
     
Roll each ball in
pearlized crystal sugar and place on baking sheets.

8.
     
Bake for approximately
10 minutes or until tops are rounded and slightly cracked.

9.
     
Place on wire
racks to cool.