A Novel Idea - January-the beginning of anything you want

Read local/ Win the January Prize Basket/ Make some good old fashioned Newfoundland Raisin Buns and get excited - there is a new Operation Crime Thriller coming in 2025

Have you made a New Year's Resolution? Have you broke it yet? We all have, don't worry about it. Now that Christmas is behind us we can exhale and relax a little. The key to setting good goals is making them aspirational and yet attainable at the same time.

My favourite New Year's Resolution is to read more local books. It boosts the local arts community and helps an author make a living. At the same time you get to explore a part of where you live that you did not even know existed.

Take a walk through the local section in a bookstore or shop on line at https://flankerpress.com/ or https://www.helencescott.com/books

Operation Betrayal - The enemy of my enemy is my friend.

Starting the new year big!

My ninth novel and the fifth in the Operation Series… Operation Betrayal.

Inspector Myra shines a glaring spot light on how a woman’s home address, economic status, and even her clothes can greatly affect the level of justice she receives.

This psychological thriller is chilling, yet moving when Inspector Myra and the families of the victims, realize the saddest thing about betrayal… Is that it never comes from your enemies, it comes from those you trust the most

Coming in in late summer 2025 from @Flanker Press   #violenceagainstwoman #violenceagainstwomanneedstostop

Win! Win! Win!

You could win the 5-book Operation Series, bestseller We Will Meet Again and a limited edition box of the Chocolate Library of Flanker Press.

To enter join my book club, A Novel Idea at https://www.helencescott.com/

You will get the first chapter of We Will Meet Again for free.

A Novel Idea is full of stories, features, and the latest news on books delivered to your inbox every month.

Share with a friend and enter yourself. The contest runs from January 3rd to February 3rd, 2025.

Newfoundland Raisin Buns

There is nothing like a good old fashioned Newfoundland Raisin Bun with a cuppa tea on a cold January day. When I want to make something delicious I go to local food blog Rock Recipes https://www.rockrecipes.com/newfoundland-raisin-buns/ His buns are better than your mothers.

Newfoundland Raisin Buns

Ingredients

• 3 cups flour

• ¾ cup sugar

• 4 tsp baking powder

• ½ tsp salt

• ¾ cup butter

• 2 tsp vanilla extract

• 1 cup evaporated milk, undiluted

• 1 cup raisins, light or dark, your preference. Use up to 1 1/2 cups if you like.

• 2 tbsp lemon juice

Instructions

1. I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands like Nan did.

2. In a food processor, combine the flour, sugar, baking powder and salt.

3. Cut in the butter until mixture resembles a coarse meal.

4. Transfer to a large bowl and toss in the raisins.

5. Make a well in the center of the dry mix.

6. Mix together the lemon juice, vanilla and milk. Pour into the well and mix only enough to form a dough ball.

7. Roll to 1 inch thickness and cut out buns with biscuit cutter and place on parchment lined baking sheet.

8. Bake at 375 degrees F for 20-25 minutes or until golden brown.

9. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 16 tea buns.

Notes

Only use real butter in this recipe. Substitutes can cause issues with sticky dough etc. 

Make sure your surface is well floured before you drop the dough onto it, you can sprinkle a little flour on top before you from it into a circle to roll out. The goal is to keep the dough as soft and unworked as possible. 

I usually sprinkle on flour and fold the dough only about 3 times. So, while you can add more flour while working the dough into shape, don't overdo it or your raisin will be less soft and tender.

Do not roll them too thin; never thinner than 1 to 1 1/2 inches. The larger the buns the thicker I tend to cut them.

Make sure you oven is well preheated and use aluminum bakeware when possible. Steel/alloy pans can carry heat too quickly and like they do sometimes with cookies, spread wider on the pan before they get the chance to lift.

Happy January!

Cheers,

Helen

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