The wonderful folks at FreshFiction were kind enough to have us in for their Valentine’s Deay Recipe Roundup. Here’s our contribution. Be sure to visit them for great news and events and information about your favorite authors and books! Here’s the post…and the recipe!
We're pleased to present another delicious recipe on our Valentine's Day Recipe Roundup from the historical romance writing team, May McGoldrick!
In Highland Sword, Aidan Grant and Morrigan Drummond are both proud and principled. He is a barrister. She is a trained fighter in search of revenge. They each know their own mind and are certain about what they want. And they end up spending a lot of time together, be it fighting in Inverness alleyways or the training yard at Dalmigavie Castle or duel each other in a battle of wits. But it is during the night of the Samhain celebration that their romance blooms.
Many of our readers already know that May McGoldrick is actually two people – Nikoo and Jim McGoldrick. We write together, live together, love endlessly, and enjoy cooking together. In our household, Nikoo loves the everyday and holiday cooking, and Jim is great at baking.
In this Highland competition, players are banned from using their hands. This game challenges participants to take bites out of treacle scones dangling from string. How can you lose?!
Ingredients:
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried currants or raisins (optional)
1/2 cup milk
1/4 cup sour cream
1 egg
1 tsp ground ginger
1 tsp all spice
1 tbsp treacle (molasses)
Directions:
Preheat the oven to 400 degrees F (200 degrees C).
Sift the flour, baking powder, salt and spices into a large bowl.
Gently heat the butter with the sugar and treacle and stir till sugar has dissolved completely
Let this cool a little before adding the egg and milk and sour cream (save a little to glaze the scones before baking) then stir gently in the dry mix until well blended. Add the raisins and currants, if desired.
With floured hands, pat scone dough into balls 2 to 3 inches across. Let the scones barely touch each other. Brush the tops of the scones with the egg and milk leftover. Let them rest for about 10 minutes.
Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown. Hang them from the strings, and have fun chasing the deliciousness at any time of year.