Elle Jauffret

Writer ~ Fork Handler

(Cover reveal and) Raisin Cinnamon Scones from INCONCEIVABLE! by Tegan Wren (Fiction)

(Cover Reveal and) Raisin Cinnamon Scones from INCONCEIVABLE! by Tegan Wren.

The story: A romance with a modern medical twist which follows Hatty Brunelle (a Missouri Ozarks native and journalism student at Toulene’s Royal University) and John Meinrad (the dreamy Prince of Toulene, a small European country), their romance, courtship, marriage, and struggles with infertility. European/international settings and characters guaranteed.

"There were scone crumbs scattered on my notes; the taste of cinnamon hovered in my mouth. Because I ran out of time and din't get to eat at the palace. [...] I was in the throes of committing a cardinal sin for a journalist: I was crushing on him. [...] ...though I know a tailor in Paris who'd love to help you with both your wedding dress and your dress for Winter's Feast." - INCONCEIVABLE! by Tegan Wren (eBook p. 63, 64, 282)

Raisin Cinnamon Scones:

4 ½ cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 2 tablespoons sugar, 2 teaspoons cinnamon, 1 pinch of salt, 16 tablespoons unsalted butter (cut in small pieces), 1 cup raisins (soaked overnight in 3 tablespoons of vanilla extract or Grand-Marnier), about 1 ½ cups heavy cream, egg wash (1 egg beaten with ¼ cup milk)

Mix all dry ingredients. Add butter and mix (in food processor or with your hands) until the mixture resembles thick sand or coarse meal. Add the drained raisins. Mix all with fingers while adding just enough heavy cream for the dough to hold together. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out dough and cut scones of any shapes, but no thicker than ½ inch thick. Place on cooking sheet (best if on parchment paper), brush with egg wash and bake in a 375 degree-oven for about 15 minutes (until scones are puffed and golden brown). Let cool before serving.


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