Sunday, July 23, 2017

Not your Scottish Grannie’s Scones

By Mel Gresham from the Haunted Yarn Shop Mysteries

Hi, Mel Gresham, here, from Blue Plum, Tennessee, doing a favor for Kath Rutledge who’s doing a favor for her friend Janet in Scotland. Talk about a roundabout favor. Kath knew Janet back in Illinois. Kath moved here to Blue Plum to run The Weaver’s Cat. Janet moved to Inversgail, Scotland, to run a bookshop and a tearoom. Janet heard from Kath that I have a recipe for killer scones. I’ve lived in Blue Plum all my life and I own and run Mel’s on Main, the best café in town. Calling them “killer scones” might be dangerous considering the number of mysterious deaths we’ve had in Blue Plum. From what Kath tells me, her friend Janet is having the same issue in Scotland. Hmm. Makes you wonder what it is about these small towns.

Chili Cheese scones are great, though, and I love the idea that they’re going to a sweet little town in the Highlands, even if I’m too busy in the café to make the trip myself.

Chili Cheese Scones from Mel's on Main

The recipe is one of those you can play around with. Add more or less seasoning according to your taste and tolerance for zing and zip. Vary the kind of cheese you use. In the summer we offer the scones with salads. When the weather turns cold, they’re great with soup. Hey, as long as I’m sharing the recipe with Janet in Scotland, I might as well share it with you, too. Fair warning, though. These aren’t your Scottish grannie’s scones. These babies have bite.

Roasted Beet Salad from Mel's on Main
Chili Cheese Scones
2 cups all-purpose flour
½ cup yellow cornmeal
1 Tbs baking powder
1 to 2 tsps hot red pepper flakes
½ tsp ground cumin
¼ cup butter
1 tsp salt if butter is unsalted
¼ pound cheddar cheese, shredded
2 large eggs
½ cup milk

1.    Mix flour, cornmeal, baking powder, red pepper flakes, cumin, and salt in a large bowl. Cut butter in using a pastry blender. Stir in shredded cheese.
2.    In a separate bowl, beat eggs and milk. Add to flour mixture and mix with a fork just until combined.
3.    Knead dough on a floured board about six times. Divide dough in half. Pat each half a ¾-inch round. Set rounds well apart on an oiled baking pan. Cut each round, not quite through, into six wedges.
4.    Bake in 400º oven until golden brown – 15 to 18 minutes. Serve hot or warm, breaking along scores.

So there’s the roundabout favor Kath asked for - scones to Scotland. Now I think I’ll ask Kath if she’ll ask Janet to share one of her recipes with me. If she does, I’ll share it with you, too. Here’s hoping!

A body outside a pub, a visiting author determined to find the killer, and a murderously good batch of scones . . . Watch for Scones and Scoundrels, Highland Bookshop Mystery #2, coming in January 2018 (available for pre-order now). And watch for Crewel and Unusual, the next Haunted Yarn Shop Mystery, coming in January 2019.

Molly MacRae
is the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. Visit Molly on Facebook and Pinterest, connect with her on Twitter @mysteryMacRae, or find her the first Monday of each month at Amy Alessio’s Vintage Cookbooks and Crafts



  1. These look delicious! Thank you for the recipe. I am so glad the Haunted Yarn Shop series is continuing. It is one of my favorites!

  2. Thanks, Abby! I'll pass that along to Kath. We're excited about being back, too.

  3. I'm used to sweet scones, but these savory ones sound great!

  4. I like the sweet ones, too, but these are delish. Thanks for stopping by the blog!

  5. My husband will love those scones!!! Thanks for the recipe!