Seven Stones is one-year-old today! It’s really hard to believe that it was only one year ago that my first book was published by the most amazing folks at Riverplace Press. In that year, I went from novel novice to published author, went on a book tour, spoke at libraries, and met more incredible people along the way. This past year has been magical.
On this day last year was one of the most memorable, touching, and meaningful events of my life: the book release party. Honestly? I was terrified that no one would show up or that I would mess up the speech I had to deliver. Instead, I was overwhelmed by how many friends and family crowded into Prairie Bay and the scary speech went better than I could have hoped for. Such an amazing day, and I am grateful for every moment and book printed since then (Ahem, 3 printings in case you’re keeping track).
Thank you to everyone who made my dream a reality. Who listened to me, encouraged me, and never let me doubt myself. And a BIG thank you to all my readers! If you’ve read my book, you are on my list of favorite people. If you haven’t, check out what readers and critics have been saying, then check it out for yourself.
I have a lot more planned for my little book. Hopefully, I’ll have another book birthday to celebrate in the not-so-distant future!
To celebrate a year in my literary life, I made what Shane has dubbed, “the best things I’ve ever baked”: Cranberry Pistachio Scones.
I got the inspiration for these bad boys from my local tea shop. I went to Curiosi-Tea the other weekend and fell in love with their Pistachio Shortbread tea. One whiff of that buttery tea and I was hooked. I’ve been trying to get into baked goods ever since.
Now, if you’re not lucky enough to have pistachio tea around you, you could also try making this recipe with pistachio extract. Equally delicious. Also, don’t sweat it if you don’t have bread flour. Shane and I have been making all of our own bread since December, so we had it at home. If you have a different kind of flour—like all-purpose—feel free to sub.
The most important thing to do is make these scones. They are insanely delicious, fluffy, and just the right amount of sweet. So put the kettle on, grab a cozy blanket, and curl up with my cranberry pistachio scones. I hear they go great with Seven Stones.
Book Birthday Cranberry Pistachio Scones
1 cup whole wheat flour
1 cup unbleached bread flour
1 Tbsp baking powder
1/2 tsp salt
2 tsp Pistachio Shortbread tea
1/2 cup coconut oil
1/2 cup almond milk
1/3 cup Sucanat
1 tsp vanilla
¼ cup sweetened dried cranberries
¼ cup pistachios, chopped
Preheat oven to 350°
In a large bowl, whisk together the flours, baking powder, salt, and tea. My tea was whole leaf, so I ground it to a fine powder in my mortar and pestle. Add the coconut oil to the dry ingredients and mix in with two forks or pastry cutter (if you’ve got fancy things like that. I don’t.) until the dough is nice and crumbly.
In a separate bowl, combine the almond milk, Sucanat, and vanilla. Fold in cranberries and pistachios. Pour into the dry ingredients and stir just until combined (don’t overmix). Turn the dough out onto a floured surface and flatten into a circle. Cut with a floured knife, dividing the dough into 8 equal wedges (like a pie).
Place wedges on a parchment-lined baking sheet and bake in the preheated oven for about 13-15 minutes, until scones have started to brown and firm up.
Remove from oven and let cool on a wire rack. Once cool, drizzle with Pistachio Tea Glaze if desired (trust me, you’ll desire it).
Pistachio Tea Glaze
1 cup powdered sugar
3 Tbsp almond milk
¼ tsp Pistachio Shortbread tea, finely ground Combine all ingredients in a bowl and stir until smooth. Add more icing sugar or milk to adjust the consistency if necessary.