Hayley eats her way around Scotland and on the way she solves a family mystery and a murder mystery. Even on her honeymoon, Hayley can’t stop herself from trying to get to the bottom of mysteries. The novel also provides recipes for delicious food including a prize winning cinnamon scone that will impress everyone.
Book #11 of the Key West Food Critic series. This cozy mystery travels to Scotland. Hayley, Nathan and Miss Gloria tour and taste their way around Scotland. Hayley loves all the food from scotch eggs to a variety of scones. There are also two mysteries to solve. She is experiencing not only a cozy honeymoon, but also a cozy mystery.
A Scone of Contention by Lucy Burdette
Prize Winning Cinnamon Scone Recipe
from a cozy mystery:
A Scone of Contention
by Lucy Burdette
Book Outline and Tone:
Hayley is a better woman than I am! She brings her octogenarian friend, Miss Gloria, with her on her honeymoon to Scotland. And just where is the destination? Nathan’s sister’s home. And what happens as soon as they get there? Hayley’s new husband and her new brother-in-law leave her to go golfing. Listen…Hayley doesn’t complain! That is how you can tell this is a cozy mystery novel and not a romance novel.
Back to the business of mystery, there are several strange occurrences, not the least of which take place as a “thin place”, where the living and the spiritual worlds are close. Miss Gloria feels an unwelcome connection to her ancestors. The drama doesn’t end there. Three friends from college (Hayley’s new sister-in-law is one of them) are working on a book project. Tensions mount, disagreements occur and lots of drama. Author Lucy Burdette does a fabulous job incorporating this drama with a murder investigation, and bringing in lots of colorful descriptions of Scotland and their food.
This novel contains several scone recipes (given the title, I’m not surprised). It was hard to pick just one to test for you. You won’t be disappointed!
The Best Quote:
“Take envy, ambition, competition, and throw in a couple of powerful relationships from the past. All hell breaks loose.”
Point of View:
The novel is told in first person from Hayley’s perspective.
The Author: Lucy Burdette
Like so many cozy mystery authors, Lucy Burdette is a pen name for Roberta Isleib; she is a clinical psychologist and author of three book series. She has written 12 books in the Key West Food Critic series and book 13 is due to be released in 2023. She is also the author of a Golf Mystery Series and the Advice Column Mysteries. Many of her books have been on the short lists for awards and The Key Lime Crime won a bronze medal in the Florida Book Awards. She is active on many social platforms such as Twitter, Facebook, and Instagram. She also has an active Pinterest account. On Goodreads, she does a great job answering questions. Be sure to reach out to her on some platform to let her know you enjoyed her book.
What is not to like?:
The only thing that struck me as so unrealistic is that the trip to Scotland was to be Hayley and Nathan’s honeymoon. I would wish for these characters a much better honeymoon without so many relatives.
The verdict:
I have long desired to see Scotland. This novel just increased that desire. I would recommend this novel and enjoy the descriptions and food that Hayley experiences.
Disclaimer: In the name of full transparency, please be aware that this blog post contains affiliate links and any purchases made through such links will result in a small commission for me (at no extra cost for you).
Prize Winning Cinnamon Scones
Assemble the Ingredients
Mix together the flour, baking powder, salt, and cinnamon.
Grate the frozen butter onto a plate.
Rub the butter into the dry ingredients using your fingers or a pastry cutter, until the butter is the size of peas.
In another bowl, whisk together the heavy cream, vanilla, egg,
and brown sugar.
Mix this lightly into the flour and butter mixture.
On a piece of floured parchment paper or a silicone baking mat, shape the dough into a disk,
and with a floured knife cut the disk into eight triangles.
Baking Bonus Tip!
I also sprinkle some turbinado sugar on top before baking. Even with scones that have a glaze like these do. The sugar adds a bit of crunch to the top.
Put the scone dough back into the refrigerator while the oven heats to 400°.
Move the parchment or silicone baking mat with the scones onto a baking sheet. Paint the scone tops with the remaining cream and sprinkle them with turbinado sugar.
Bake the scones for 20-22 minutes until they begin to brown. You could serve them as is, but why leave off the killer icing?
For the icing, whisk the confectioner’s sugar with coffee and vanilla until smooth.
If you don’t like the idea of coffee, you could substitute milk. But honestly, that hint of coffee is amazing!
When the scones have cooled, drizzle them with icing. (You will probably have leftovers, which can be used on your next batch. Or eaten with a spoon-just sayin’…)
We froze the extras that weren’t eaten on the spot, and they were delicious when defrosted.
Prize Winning Cinnamon Scones
Ingredients
- 2 cups all-purpose flour
- 2½ tsp baking powder
- 1 tsp ground cinnamon (don't skimp on quality here the author recommended using Penzeys)
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, frozen (the author recommended Irish Kerrygold)
- ½ cup heavy cream (plus 2 T. for brushing)
- ½ cup packed light or dark brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
For the icing
- 1 cup confectioner's sugar
- 3 Tbsp freshly-brewed coffee
- ¼ tsp vanilla extract
Instructions
- Mix together the flour, baking powder, salt, and cinnamon.
- Grate the frozen butter onto a plate.
- Rub the butter into the dry ingredients using your fingers or a pastry cutter, until the butter is the size of peas.
- In another bowl, whisk together the heavy cream, vanilla, egg, and brown sugar.
- Mix this lightly into the flour and butter mixture.
- On a piece of parchment paper or silicone baking mat, shape the dough into a disk, and with a floured knife cut the disk into eight triangles.
- Put the scone dough back into the refrigerator while the oven heats to 400°.
- Move the parchment or silicone baking mat with the scones onto a baking sheet. Paint the scone tops with the remaining cream and sprinkle them with sugar.
- Bake the scones for 20-22 minutes until they begin to brown.
You could serve them as is, but why leave off the killer icing?
- For the icing, whisk the confectioner's sugar with coffee and vanilla until smooth. If you don't like the idea of coffee, you could substitute milk. But honestly, that hint of coffee is amazing!
- When the scones have cooled, drizzle them with icing. (You will probably have leftovers, which can be used on your next batch. Or eaten with a spoon-just sayin'...)
- We froze the extras that weren't eaten on the spot, and they were delicious when defrosted.
What would I do differently next time?
I would make these perfect scones just like this next time!
Chocolate Chip Scones from Eggs on Ice by Laura Childs
Cinnamon Scones from Murder with Cinnamon Scones by Karen Rose Smith
Cream Scones with Blueberries from Eggs in a Casket by Laura Childs
Sour Cherry Scones inspired by Carry On by Rainbow Rowell
Cinnamon Date Scones from Eggs Benedict Arnold by Laura Childs
