Although the series is based in Indiana, this novel takes the reader to Santa Barbara, CA. The recipes reflect southern California offering a perfect Orange Scone recipe. Robbie Jordan enjoys her hometown and lots of traditional California cuisine.
This is book #7 of the Country Store Mystery series. The main character, Robbie Jordan, owns a B&B and cafe in South Lick, Indiana, but for this novel she returns to her hometown of Santa Barbara, CA for her high school reunion.
Nacho Average Murder by Maddie Day
Orange Scones Recipe
from a cozy mystery novel:
Nacho Average Murder
by Maddie Day
Book Outline and Tone:
If there is one thing all cozy mystery series seem to have in common, it is at some point there is a high school reunion. This reunion takes the main character, Robbie, and the reader to Santa Barbara, CA. Author Maddie Day did a fantastic job of including the highlights of southern California with recipes that include fresh fruits and vegetables and many with a Latin influence. She includes a wildfire and what I loved, references to Kinsey Millhone from Sue Grafton’s famous alphabet series.
After graduate school, one of the series that got me back into reading for enjoyment is Sue Grafton’s Kinsey Millhone series. A fun crime, thriller, mystery series that starts with a private detective in the 1980s and progresses in that character’s timeline. The first book, A is for Alibi, was published in 1982. And although the final novel in the series, Y is for Yesterday (25 books altogether) was published in 2017, the setting is 1989. It is a great series that balances the main character’s personal life and growth alongside the mysteries. Unfortunately for us as readers, Sue Grafton died before she was able to write the final book in the series which would have been Z is for (something).
It is great fun to read that the main character in Nacho Average Murder is also a Sue Grafton fan and makes several references to Kinsey Millhone in this mystery. And speaking of character growth and her personal life. This novel is light on mystery and heavy on characters. We as readers learn about Robbie’s past, her mom, and watch her reconnect with friends. I certainly hope that many of these characters make appearances in future novels!
Point of View:
The book is written in third person with the reading knowing Robbie’s thoughts.
The Author: Maddie Day
Maddie Day is one of my favorite authors to follow on social media. She posts regularly on Twitter @edithmaxwell. She also has a large following on Instagram and Facebook. Like so many authors, Maddie Day is a pseudonym for Edith Maxwell. She has at least six book series that can all be found on her website which is elaborate and has inside information and reviews for all of her books.
What is not to like?:
The only part of this novel that was a disappointment was the mystery revelation. There just seemed to be so much more of the story left, but Robbie had to fly back to Indiana. I hope we learn more about these characters in future novels.
The verdict:
First of all, the Orange Scones are amazing! Literally the best scones I have ever had! The orange zest and orange juice give the scones a perfect flavor!
Second, Robbie is such a likeable character, don’t miss this novel and keep reading!
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).
Orange Scones
Assemble the Ingredients
Preheat the oven to 400 degrees F. and set the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
Using a good zester, zest just outside of the orange that you will use to squeeze the juice.
In a medium-sized bowl, gently toss flour, baking powder, baking soda, and salt. Set aside.
In a separate small bowl, whisk sour cream and egg until completely smooth. Set aside.
In a large bowl, stir sugar and orange zest together until sugar is moistened and zest is evenly distributed.
Good Grips, no slip when mixing. Each bowl has a spout for easy pouring. Dishwasher safe.
Pour in flour mixture and toss to combine.
Grate frozen butter into the mixture using a medium grater.
Using your hands, work in the butter until the mixture resembles a coarse meal.
Gently stir in sour cream mixture until just about combined. Do not overwork the dough. Very gently press the dough against the sides of the bowl a few times and form a ball. The dough will be sticky at first but will come together as you form it.
Place dough on a lightly floured surface and gently pat into an 8″ circle about 3/4″ thick.
I recommend using a pastry mat that has markings so you know how big to roll out the dough. I rolled it to form an 8 in circle.
Silicone Pastry Mat for Rolling Dough 16" x 24", Red LINK
Use a very sharp knife to cut into eight triangles (like a pizza). Transfer triangles onto the prepared baking sheet, leaving about 1″ between.
Bake scones for fifteen to seventeen minutes or until the tops begin to turn golden. Don’t take them out too early or they will be too soft. Allow them to cool for ten minutes on the baking sheet before transferring to a wire rack to finish cooling completely.
While the scones bake, prepare the glaze.
Melt butter in a glass dish in the microwave for thirty seconds. Whisk in powdered sugar, vanilla, and orange juice until smooth.
Once completely cooled, drizzle the glaze on the scone tops and sides with a pastry brush.
Orange Scones Recipe from a cozy mystery: Nacho Average Murder by Maddie Day
Ingredients
- ⅓ cup sugar
- zest of one large orange
- 2 cups flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, frozen
- ½ cup sour cream
- 1 egg
For the Glaze
- 1½ Tbsp unsalted butter
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 2 Tbsp freshly squeezed orange juice (squeeze the orange you just zested)
Instructions
- Preheat the oven to 400 degrees F. and set the oven rack to the middle position.
- Line a baking sheet with parchment paper and set aside.
- In a medium-sized bowl, gently toss flour, baking powder, baking soda, and salt. Set aside.
- In a separate small bowl, whisk sour cream and egg until completely smooth. Set aside.
- In a large bowl, stir sugar and orange zest together until sugar is moistened and zest is evenly distributed.
- Pour in flour mixture and toss to combine.
- Grate frozen butter into the mixture using a medium grater.
- Using your hands, work in the butter until the mixture resembles a coarse meal.
- Gently stir in sour cream mixture until just about combined. Do not overwork the dough.
- Very gently press the dough against the sides of the bowl a few times and form a ball. The dough will be sticky at first but will come together as you form it.
- Place dough on a lightly floured surface and gently pat into an 8" circle about 3/4" thick.
- Use a very sharp knife to cut into eight triangles (like a pizza).
- Transfer triangles onto the prepared baking sheet, leaving about 1" between.
- Bake scones for fifteen to seventeen minutes or until the tops begin to turn golden. Don't take them out too early or they will be too soft.
- . Allow them to cool for ten minutes on the baking sheet before transferring to a wire rack to finish cooling completely.
For the Glaze
- While the scones bake, prepare the glaze.
- Melt butter in a glass dish in the microwave for thirty seconds.
- Whisk in powdered sugar, vanilla, and orange juice until smooth.
- Once the scones are completely cooled, drizzle the glaze on the scone tops and sides with a spoon or a pastry brush.
What would I do differently next time?
My dough did not form a ball very easily. It was too dry. I added a spoonful of sour cream more and it came together perfectly.
I love scones. Especially when they are rich and moist. A good scone is never dry! Try these recipes.
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
