The fifth Bridgerton book tells Eloise’s story. While she wasn’t a central character in the previous books, she was one of my favorite characters from the show and I was really looking forward to this book. While it started off strong with Eloise trying to take charge of her life and making impulsive decisions, in the end I feel like she ended up shifting to fit the classic mold of a romance heroine. I did really enjoy the scenes with her overprotective brothers and her prank war with Sir Phillip’s children.
This book also gave me an excuse to indulge my constant scone craving. I went with a classic recipe this time to really let the raspberry jam and clotted cream shine.
Classic English Scones
- 2 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
Preheat the oven to 425 degrees. Line a baking tray with parchment paper or a silicone mat and set aside.
In a food processor, add the flour, sugar, baking powder, and salt. Add the butter and pulse it into the mixture until it resembles fine breadcrumbs. Stir in the buttermilk and vanilla until a soft dough is formed.
Turn the dough out onto a lightly floured surface and roll out to a thickness of about an inch
Dust a round 2-inch round cutter with flour and cut out circles from the dough. Re-roll any scraps and cut out more circles. Transfer them to the prepared baking tray and brush the tops with extra buttermilk.
Bake for 12 – 15 minutes until risen and golden brown. Serve warm with clotted cream and jam.