The proprietor of a fairy garden and tea shop in Carmel-by-the-Sea, Courtney Kelly has an occasional side gig as a sleuth—with a sprinkling of magical assistance. Author Daryl Wood Gerber’s enchanting mystery is deliciously punctuated by a Raspberry-Lemon Scone recipe, perfect for sharing with a page-turning book club or as a tasty companion to every chapter.
- 8 tablespoons unsalted butter
- ⅓ cup granulated sugar
- 2 medium fresh lemons, zested
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup plus 2 tablespoons sour cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- ⅔ cups fresh raspberries
- 3 tablespoons unsalted butter, melted
- 1 cup confectioners’ sugar
- 2 tablespoons freshly squeezed lemon juice
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- Cut butter into small cubes and freeze for 10 minutes.
- In the work bowl of a food processor, pulse together sugar and lemon zest. Add flour, baking powder, and salt, pulsing 4 to 5 times to combine. Add frozen butter, pulsing 4 to 5 times until it looks like cornmeal.
- In a small bowl, whisk together sour cream, egg, and vanilla extract until smooth. Add to flour mixture, pulsing a few times until a dough begins to form.
- Transfer mixture to a large bowl and gently fold in raspberries. (This will be a firm dough, and the raspberries may break up a little. That’s okay.) Shape dough into a ball.
- On lightly floured parchment paper, pat dough into a 7-inch (approximately ¾-inch-thick) circle. (If scones are too thin, they will be a little firmer and not as fluffy.) Using a large, wet knife, cut dough into 8 wedges. Place wedges 2 inches apart on prepared baking sheet.
- Bake until golden, 15 to 17 minutes. Let cool for 20 minutes.
- In a medium bowl, stir together melted butter, confectioners’ sugar, and lemon juice until smooth. (If the mixture is too thin, add more confectioners’ sugar. If it is too firm, add 1 tablespoon water.) Drizzle glaze over scones.
Courtney has thrown a few fairy garden parties for kids. But if a local socialite is willing to dip into her trust fund for an old sorority sister’s 40th birthday bash, Courtney will be there with bells on. To make the job even more appealing, a famous actress, Farrah Lawson, is flying in for the occasion, and there’s nothing like a celebrity cameo to raise a business’s profile.
Now Courtney has less than two weeks to paint a mural, hang up tinkling wind chimes, plan party games, and conjure up all the details. While she works her magic, the hostess and her girlfriends head off for an indulgent spa day, which leads to a fateful facial for Farrah, followed by her mysterious death. Could the kindhearted eyebrow waxer whom Farrah berated in public really be the killer, as the police suspect? Courtney thinks otherwise and, with the help of her imaginative sleuth fairy, sets out to dig up the truth behind this puzzling murder.
Daryl Wood Gerber is the Agatha Award–winning, nationally best-selling author of the Fairy Garden Mysteries, the French Bistro Mysteries, and the Cookbook Nook Mysteries, as well as the Cheese Shop Mysteries written under the name Avery Aames. She also writes stand-alone suspense novels and the Aspen Adams Novels of Suspense. Prior to her career as a novelist, she was an actress with roles in television shows, including Murder, She Wrote, and she wrote for the popular TV sitcom Out of This World. Originally from the Bay Area, she now lives in Southern California, where she likes to cook, garden, and spend time with her frisky goldendoodle named Sparky. Visit her online at DarylWoodGerber.com.