Romance Cooks, Uncategorized

Scones – Ruth A. Casie


I love High Tea with scones and clotted (Devonshire) cream. It was a great experience when I had High Tea at the Savoy Hotel in London. I sat at the window overlooking the Thames River. Sitting at a settee with tea, scones, and small sandwiches was like being in another era. I loved the experience so much I wrote a similar experience into my story, Knight of Runes.

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Scone Recipe from Alton Brown


· 2 cups flour

· 4 teaspoons baking powder

· 3/4 teaspoon salt

· 1/3 cup sugar

· 4 tablespoons butter

· 2 tablespoons shortening

· 3/4 cup cream

· 1 egg

· Handful dried currants or dried cranberries


Heat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.



When Lord Arik, a druid knight, finds Rebeka Tyler wandering his lands without protection, he swears to keep her safe. But Rebeka can take care of herself. When Arik sees her clash with a group of attackers using a strange fighting style, he’s intrigued.

Rebeka is no ordinary seventeenth-century woman—she’s travelled back from the year 2011, and she desperately wants to return to her own time. She poses as a scholar sent by the king to find out what’s killing Arik’s land. But as she works to decode the ancient runes that are the key to solving this mystery and sending her home, she finds herself drawn to the charismatic and powerful Arik.

As Arik and Rebeka fall in love, someone in Arik’s household schemes to keep them apart, and a dark druid with a grudge prepares his revenge. Soon Rebeka will have to decide whether to return to the future or trust Arik with the secret of her time travel and her heart.

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