Showing posts with label scones. Show all posts
Showing posts with label scones. Show all posts

Wednesday, September 08, 2021

Time for Tea and Scones

by C.D. Hersh

Sharing our recurring character in our series The Turning Stone Chronicles and his favorite snack.


 
In our Turning Stone Chronicles paranormal romance series the Keeper of the Stone, an ancient Scotsman man named Eli McCraigen, serves an ever-present cup of tea and scones when serious matters need to be discussed. You’ll see him in every book brewing his tea and serving scones or biscuits of some sort. 
Our character most likely does this because tea is a breakfast ritual at the C.D. Hersh house. Catherine loves a good cup of Scottish tea and drinks either a robust cup of Scottish or Irish Breakfast tea every morning. Her Scottish and Irish teas of choice are Taylors brand, imported from across the pond. Donald prefers something with a bit more flavoring and brews a cup of Bigelow Carmel Vanilla tea. Most of the time we have high-fiber toast with our morning tea, but today we wanted to share an authentic Scottish recipe--scones (which when pronounced correctly rhymes with gone). 
 Catherine got the recipe a number of years ago from a lovely Scottish lady named Rhoda, who immigrated to America at the end of WWII after she fell in love with an American G.I. We hope you’ll enjoy Rhoda’s scones!

Scottish Scones

    • 2½ cups buttermilk
      ½ tsp. salt
      6 tbsp. shortening
      2 tbsp. sugar
      3 tsp. baking powder
      2 cups flour

      Preheat oven to 375° F.

Sift dry ingredients, cut in the shortening until mixture looks crumbled. Add buttermilk, enough to moisten the flour. 

Turn mixture onto lightly floured board and pat in to a round 1 inch thick. Cut into 12 triangles. Place on greased cookie sheet. Bake about 20 minutes. 

Serves 10-12 

If you want to make this more festive, you can add chocolate chips to the mix or finely diced apples and some cinnamon, or other chopped fruits. The scones won’t be purely Scottish anymore, but they’ll be more dessert worthy, as scones are really just a Scottish version of what we Americans call biscuits. 

 To go along with your scones here’s a scene from The Promised One (The Turning Stone Chronicles Book 1) that has Eli serving his tea and scones.

Alexi thumbed her cell phone off and shoved it into her pocket. “Rhys should be here in a couple of minutes. Are you sure we need to do this?”

Eli took the screaming teakettle off the stove and poured boiling water into a ceramic teapot. “Aye. We have tae make sure he’s included. We need him.” He dropped three tea bags into the water and set on the lid. “He may not be a shifter, but he has a gun and, unless I miss my guess, isnae afraid to use it. Besides, going off and doing things on our own, without keeping him informed twill only push him away. Tae get him tae accept who he is we need tae draw him in.”

She lined the three mugs on the counter next to the scones Eli had prepared. “I don’t know. He’s been very resistant.”

“So’s a salmon in a bear’s mouth. All that flopping about after he’s been caught is for naught. But if he’d heeded the shadow on the water he might have stayed in the stream.”

“So your strategy is to keep Rhys in water?”

“‘Tis tae make him see the shadow, lassie. That’ll keep him alive and hopefully coming tae our side.”

Alive was good. So was on their side. She rubbed the frown creases between her eyes. Worry deepened the two lines more every day.

“Dinna be afeart. I have a plan.”

That was good, because she was fresh out of ideas. The doorbell rang. Alexi answered it and ushered Rhys into the kitchen.

Rhys eyed the scones and teapot. “Tea party, for me?” He took a scone and bit into it. “I’m not easily swayed by sweets, old man.”

“Yer actions would say different, laddie. But ‘tis for me. I’m an auld man, set in his ways, and ‘tis tea time in Scotland.”

Now if your scones are ready and tea brewed how about checking out our series.  

C.D. Hersh–Two hearts creating everlasting love stories. Putting words and stories on paper is second nature to co-authors C.D. Hersh. They’ve written separately since they were teenagers and d iscovered their unique, collaborative abilities in the mid-90s. As high school sweethearts and husband and wife, Catherine and Donald believe in true love and happily ever after. They have a short Christmas story, Kissing Santa, in a Christmas anthology titled Sizzle in the Snow: Soul Mate Christmas Collection, with seven other authors. Plus their paranormal series titled The Turning Stone Chronicles. 

They are look forward to many years of co-authoring and book sales, and a lifetime of happily-ever-after endings on the page and in real life. 

Wednesday, December 26, 2018

SCONES, When You Need Something Special

from Chris Pavesic

These vanilla scones feature chocolate chips, which melt slightly into the dough around them as they bake, making for an especially enticing presentation. Top with sparkling course sugar or my family’s favorite--salted caramel chocolate truffle spread.

SCONES
Photo by Florencia Viadana on Unsplash
2 cups all-purpose flour
½ tsp. salt
¼ cup granulated sugar
1 tbsp. baking powder
6 tbsp. butter, cut into pieces
1 cup semi-sweet chocolate chips
2 large eggs, beaten
¼ cup vanilla yogurt
1 tbsp. vanilla extract
1 tbsp. Key Lime juice
Milk a few tbsp.
2 tbsp. course sparkling sugar to sprinkle on top, optional
Salted caramel chocolate truffle spread, optional

Preheat the oven to 375°F.

Lightly grease the scone pan.

Add the dry ingredients to a bowl. Add the butter and work it into the dry ingredients until the mixture is crumbly using an electric mixer or spoon. Gently mix the chocolate chips with the dry ingredients.

Stir together the eggs, yogurt, vanilla extract, and Key Lime Juice. Add to the dry ingredients and stir very gently, just until combined. The dough will be resemble cookie dough.

Scoop the dough into the scone pan. Sprinkle the top of each scone with milk and (optional) sprinkle with coarse sparkling sugar.

Bake the scones for 20 to 24 minutes, or until lightly browned and a toothpick inserted into a scone comes out dry. Remove from the oven, and serve warm.

Optional: Top with salted caramel chocolate truffle spread and let it melt slightly before eating.

Scones can be stored at room temperature for several days. Freeze for longer storage.

Enjoy a brief glimpse into my latest novel Travelers Zone , book two in The Revelation Chronicles series, while you delight in your scones.

Above the tree line floats an airship close to three hundred feet long with a slightly rounded wooden hull. Ropes attach the lower portion of the ship to an inflated balloon-like aspect, bright white in color with an identification symbol, a red bird with white-tipped feathers extended in flight, inside a round yellow circle in the center of the canvas. The deck is manned with archers and swordsmen. There are two sets of fore and aft catapults.

What I don’t see are cannons or any other type of a gun large enough to account for the sound of the explosion.

The ship pivots in the air, coming around to point directly at what looks like an oncoming flock of five large birds. Or creatures. They are too big and too strange looking to be birds. They drift closer, flapping their wings.

A moment passes before I realize that they are not creatures either. They are some sort of gliders. A person hangs below each set of the feathered wings, which flap and move with mechanical precision in a sky washed out by the morning sun.

The archers nock their arrows and aim at the flock.

The gliders draw in their wings and dive toward the deck, covering the distance in a few heartbeats. Most of the arrows fly uselessly past the attack force and fall like black rain from the sky. The archers aimed and released the volley too late.

The forward catapult releases a torrent of small rocks at the lead glider. It is a scatter-shot approach that proves effective. There are so many missiles that it is impossible to dodge them all.

But at the moment the stones strike, the other four let loose with fireballs. Spheres of crackling flame spring from their hands, glowing faintly at first and then with increasing brightness. The balls of fire shoot from their hands like bullets from a gun and fly toward the ship, exploding. Pieces bounce off the hull and fall to the ground, throwing hissing, burning globs of magic-fueled fire in all directions, setting everything they touch aflame.





Want to learn more about The Revelation Chronicles? Click HERE for updates on this and the other series by Chris. Watch the video on YouTube.

4eee6-chris2bpavesic2bauthor2bphotoChris Pavesic is a fantasy author who lives in the Midwestern United States and loves Kona coffee, steampunk, fairy tales, and all types of speculative fiction. Between writing projects, Chris can most often be found reading, gaming, gardening, working on an endless list of DIY household projects, or hanging out with friends.

Learn more about Chris on her website and blog.

Stay connected on Facebook, Twitter, and her Amazon Author Page.

Wednesday, October 23, 2013

It's Wednesday. So What's Cooking?

Sara Daniel is with us today to share a recipe that is so delicious you'll want to make it often. The kitchen is all yours, Sara!

Scones are a specialty of The Scot's Mansion in my novel Mr. Forever. Olivia Wells makes plain scones and several flavors of the day, and serves them with jam and hot tea. All her guests rave about them. Then Dr. Caleb Paden shows up. He insists that scones are dry and heavy and not to his liking at all.

Well, if he thinks that, he certainly hasn't tried her scones. Ethan Paden knows exactly what his brother is missing out on. The moment he bites into one of Olivia's scones, he is enraptured. He dubs her a "scone sorceress" and asks to marry her on the spot.

I can't guarantee instant marriage proposals and a sorceress-level following, but these scones are sure to inspire devotion from all who try them. And hey, if you've been waiting for years for a marriage proposal that hasn't come yet, they're certainly worth a shot.

The Scone Sorceress's Almond-Poppy Seed Scones

1 cup flour
3 tbsp. sugar
1 ½ tsp. poppy seeds
1 tsp. baking powder
¼ tsp. salt
¼ cup unsalted butter
3 tbsp. sour cream
1 egg
1 tsp. almond extract
1 tbsp. milk
Powdered sugar
Sliced almonds

Preheat oven to 400° F.

Chill butter and cut into pieces. Combine dry ingredients in bowl. Add butter pieces. Use pastry cutter to mix butter and dry ingredients, until mixture is coarse.

In a small bowl, combine sour cream, egg, almond extract and milk. Pour into dry ingredients and mix with a rubber spatula.

Finish mixing by kneading the dough with your hands. Pat into a 5-inch circle.

Set circle on cookie sheet and use a pizza cutter to cut into 8 triangle wedges. Spread pieces apart.

Bake for 12 minutes or until golden brown.

Dip warm scones into powdered sugar and sprinkle with sliced almonds.

Enjoy!

(optional but highly recommended) Serve to the person you love. Watch them kneel in front of you. Savor their vow of love and devotion. Accept proposal. Live happily ever after.

The discovery of a secret baby threatens Caleb's professional reputation. Falling for the woman who loves this baby would ruin him.

Marriage therapist Caleb Paden has just found out he has a son from a one-night stand, making a mockery of his core belief of stable relationships--"friendship above all physical encounters." On his way to take the child for a paternity test, a snowstorm leaves him stranded with single mom Olivia Wells, who blames his advice for breaking up her marriage. Caleb finds himself fighting the urge for the most basic of physical encounters. Olivia would like nothing more than to destroy the career he spent a lifetime building, but her maternal instincts draw her to help Caleb bond with his child. Soon, she finds herself falling for both of them. Nowhere in any of his advice does Caleb have an answer for how to make a relationship work if he loses his heart to love.

To read an excerpt from Mr. Forever please click a vendor's name.
Musa Publishing
Amazon
Barnes & Noble
All Romance eBooks
iTunes

Learn more about Sara Daniel on her website and blog. Stay connected on Facebook and Twitter.

Be sure to subscribe to Sara’s newsletter for updates on her latest books and contests.