On Tour with Prism Book Tours

Sweet Melody
(Seabrook Romance #1)
By Heidi McCahan
Christian Contemporary Romance
Paperback & ebook, 242 Pages
August 1st 2019

When a struggling bakery owner is rescued by a wannabe songwriter with hidden culinary talents, they discover they can make sweet harmony … if they can only learn to work together.

Rhett Foster longs to change the world with his music, yet he can’t even finish writing one song. Battered by a string of failures and disillusioned, he returns home to Portland, Oregon. While he desperately wants to create a chart-topping hit, his dad mandates a new mission: move to coastal vacation hotspot Seabrook, Washington and expand the family’s successful restaurant chain.

In danger of destroying her late parents’ legacy if she doesn’t diversify her menu, Lindsay Carmichael will try anything to save her bakery. But with a tiny budget and an injured employee who can’t work, she has no choice but to sink the last of her savings into buying a dilapidated food truck and hiring Rhett as a part-time barista. What she doesn’t know is that the handsome songwriter has a secret … one that could destroy her business and her heart.

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~ Recipe ~ 

Scones are a popular treat at bakeries and coffee shops. In Sweet Melody, Lindsay serves scones at her bakery, Sugar Buzz, so I thought it would be fun to include a recipe for my favorite scone, the glazed cranberry orange. Sally’s Baking Addiction features a lot of fantastic recipes and I often visit this website when I need a fun dessert or special treat for our family. 

Glazed Cranberry Orange Scones
Recipe by: Sally McKenney, Sally’s Baking Addiction

Prep time: 30 minutes Baking time: 25 minutes
Total time: 1 hour Yield: 8 large or 16 small scones

Ingredients:
2 cups all-purpose flour, spoon and leveled (plus additional for hands & work surface)
2 and ½ tsp baking powder
½ tsp of salt
zest from 1 orange

½ cup unsalted butter, frozen

½ cup heavy cream

1 large egg

½ cup granulated sugar

1 tsp pure vanilla extract

1 heaping cup frozen cranberries*

optional: 1 Tablespoon heavy cream and coarse sugar


Orange Glaze:

1 cup confectioner’s sugar

2-3 Tablespoons of fresh orange juice*

Directions:
Preheat oven to 400°F. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the flour, baking powder, salt, and zest. Grate the frozen butter (I use a box grater; a food processor also works). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.

In a small bowl, whisk the cream, egg, sugar, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the cranberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with optional 1 Tbsp cream and sprinkle with coarse sugar. (Makes them shiny and gives a little extra crunch!)
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes as you make the glaze.
For the glaze, simply whisk the confectioners’ sugar and orange juice together. Add a little more confectioners’ sugar to thicken or more juice to thin. Drizzle over scones.
Sally’s Notes:
Make-Ahead & Freezing Instructions: Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days. Unglazed scones freeze well, up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before glazing and enjoying.
Cranberries: I prefer to use frozen cranberries because they keep the scone dough super cold. Fresh or even dried works too. Same amount.
Orange Juice: I prefer fresh orange juice. You’ll have an orange anyway– the one you zested for the scone dough! Store-bought OJ works too, of course.
About the Author

Heidi secretly dreamed of writing a book for most of her childhood, but a particularly painful rejection letter in middle school convinced her to tuck that dream away. Instead, she earned a Bachelor’s degree in Sports Medicine from Whitworth University in Spokane, Washington and a Master’s Degree in Athletic Training from the University of Tennessee at Chattanooga. After a brief career as a Certified Athletic Trainer, Heidi married her husband Steve, then she dusted off her big dream of becoming a published author and launched her first contemporary romance into the world in 2014. A huge fan of coffee, dark chocolate, and happily ever after, Heidi currently lives in North Carolina with Steve, three active boys and one amazing Goldendoodle.

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One winner will receive a signed paperback with bookmark, $10 Amazon gift card, Sticky Fingers Strawberry Scone mix and a Seabrook Sea, Salt and Surf 100% soy wax candle from Hometown candle company.

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Ends September 18, 2019