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I love recreating recipes that get mentioned in books I read and even shows I watch. I read A Court of Thorns and Roses a year ago now, and I’ve already posted the content on YouTube and Instagram, but I started listening to the audiobooks today which inspired this blog post.
The items I made are technically from A Court of Mist and Fury, but I don’t remember the context in which I read them. I’m excited to get to the parts where they show up again.
I made a stew which I’m pretty sure was mentioned in a tavern and I made scones and I think those were mentioned when Feyre was sitting by a fireplace when she was in the Night Court. I don’t know but we’ll find out soon.Jump to Recipe
I loved the ACOTAR series so much. When I first joined the BookTok community, seeing ACOTAR and ToG, it felt like a right of passage to read those series, but at the same time, I wasn’t buying physical books at that point so I had no intention of buying a billion book series. Then a BookTok influencer shared that amazon was having an ebook bundle deal on both the A Court of Thorns and Roses series and Throne of Glass series. So that’s how I ended up in the SJM fandom.
Below is the recipe for the scones and seriously they’re so easy and delicious you NEED to make them and then sit with your tea and pretend you’re having a chill day by a fire with a glorious High Lord.
Night Court Bacon Cheddar Scones
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 8 slices bacon crisped and crumbled
- 1/2 cup cheddar cheese shredded
- 2 tbsp fresh chives finely chopped
- 1/2 tsp black pepper
- Preheat oven to 450 degrees
- Stir together flour, baking powder, and salt in a large bowl
- Cut butter into half inch (1/2 inch) pieces and cut into flour mixture using a pastry cutter (You can use a fork if you don't have a pastry cutter) until mixture is crumbly
- Place in the freezer for 5 minutes
- Add milk to flour mixture (leaving 1-2 tbsp to brush on top of scones)
- Add cheese, bacon, chives, and pepper to the flour mixture. Stir until dry ingredients are moistened
- Turn out dough onto dough mat or a clean counter top
- Gently press dough into a 7-inch round; it will be crumbly
- Cut into 6 to 8 wedges and place about 2 inches apart on a lightly greased baking sheet
- Brush tops of wedges with remaining milk
- Bake for 15 minutes or until golden