This past weekend, Shane ran in his first 10K on Saturday in sunny 60 degree weather (and got 3rd place! Woohoo!), and I was out in my garden plot, tilling and prepping the soil for planting. Today, it is snowing. SNOWING. But that’s Minnesota for you.
But the snow isn’t going to bother me. Why? Because I am glowing! My publishers just told me that Seven Stones is going to a second print!!! That’s right, we’ve almost sold out of the first printing, so my publishers need to print more books!!! I feel like doing cartwheels–if I hadn’t thrown my back out ripping up soil. Instead, I’ll just do a mini-happy dance on my couch. YAY!
THANK YOU to everyone who has bought a copy of the novel, told their friends about it, or wrote a review. Word of mouth is HUGE and I just can’t thank you enough. If you’ve read the book, I’d LOVE to know what you think! You can post reviews on Amazon, Goodreads, and LibraryThing. Or just send me a message! 🙂
In just a few minutes, I’ll be off to Brainerd for meetings with my publishers, publicist, and a TV interview! I’ll be sure to let you guys know how everything went in my Wednesday post, but until then I’d like to share a delicious spring recipe and my new obsession: Earl Grey Scones with Lemon Icing.
My favorite breakfast is a hot cup of tea and a warm, fluffy scone. One day, I wondered if I could combine my two loves into one delicious pastry. After much experimentation, I bring you Earl Grey scones! They are light, slightly sweet, and are topped with a tangy lemon icing that will melt in your mouth. As an added bonus, my recipe calls for coconut oil and whole wheat flour, so you can feel a little better about indulging in this spring inspired treat. Even if it is snowing outside, you can still have a little spring in your day with these sweet and tart scones!
Earl Grey Scones with Lemon Icing
2 cups white whole wheat flour (soft white spring wheat is what I use)
1 tsp baking powder
½ tsp salt
3 tsp loose leaf Earl Grey Tea, crushed (or the contents of 2-3 tea bags)
½ cup coconut oil (or Earth Balance)
½ cup milk (I found that either dairy or non-dairy work perfectly)
2 eggs (or vegan substitute)
1/3 cup Sucanat
2 tsp vanilla
1 cup organic powdered sugar
3 TBSP milk
1-2 tsp lemon extract
*Note: I like mine tangy, so I used 2 tsp. Just keep adding a bit at a time and tasting until it is lemony enough for you!*
Preheat oven to 350 degrees
In a large bowl, whisk together the flour, baking powder, salt, and the Earl Grey tea leaves. Add the coconut oil or Earth Balance to the dry ingredients and mix in with a fork or pastry cutter until the dough is crumbly. *Note: I used my hands to squish it all together. It’s messy, but fun and effective!*
In a separate bowl, combine the milk, Sucanat, and vanilla. Pour into the dry ingredients and stir just until combined. The dough will be very sticky. Scoop the dough out onto a floured surface and pat it into a flat circle, about 2 inches thick. No need to knead. The less flour you incorporate into the sticky dough, the better as moist dough makes moist scones
Cut the circle with a floured knife into eight equal wedges (like a pie). Place wedges on a parchment-lined baking sheet and bake in the preheated oven for about 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 lemon icing.
Pairing Suggestion: Enjoy with a cup of—what else?—Earl Grey tea
What is your favorite spring flavor?