The Mary Russell Companion Quotes

“Scones (flavoured with outrage, optional—see “My Story”) Mix together: 2 cups flour 4 t. baking powder ¾ t. salt 2-4 T. sugar (depending on whether scones are to be sweet or savoury) Cut into the flour mixture: 1/3 cup butter When the mixture looks like coarse breadcrumbs, add any flavourings (handful of grated cheese with herbs, and green onions; lemon rind; dried cranberries, currents, or blueberries, etc).  Beat together: ¾ cup milk or cream 1 egg Stir into the dry mixture.  Turn out onto a floured surface and knead three or four times, then roll out to ¾ inch thick and cut into circles with cutter, or pat into one large circle and cut that into wedges.  Bake at 400 degrees 15 minutes, or until golden.  Can brush the top with egg and sprinkle with coarse sugar before baking, if desired. Some”
― Laurie R. King, The Mary Russell Companion

“A Scotchwoman’s Shortbread Biscuits Cream together ½ pound (1 cup) warm butter with ¾ cup dark brown sugar.  Work in 2 ¼ cups flour—slightly less if the mixture is too dry to hold together. Chill briefly, then divide in half.   Pat out in two 8-10” circles on a large baking sheet (thinner for crisper, thicker for more cake-like).  Cut through with a knife into eight equal wedges, but do not separate the pieces.  Prick all over with a fork, and bake in a slow oven (325°) until golden. Re-trace the cuts on the circles while still hot, then break apart when cool. Better the next day, if that is possible.”
― Laurie R. King, The Mary Russell Companion