Gypsies and Scones with Madelyn Hill

Today on my Appetizing April Blog, I’m featuring a brand spanking new book, and a delicious scone recipe. For the Love of a Gypsy released on April 17, 2015, and is Madelyn Hill’s third published book. It’s a historical romance, and, as the title implies, it’s about Gypsies. I for one am fascinated by Gypsies. Does this sound good so far? Keep reading!

FortheLoveofaGypsy400

Can she betray the Gypsy clan who saved her for the love of a stranger?

Martine Petrulengo is stifled by the traditions of her adopted Gypsy clan. They gave her new life when she was left all alone. And now she is expected to marry in order to forge clan allegiances. When she nurses handsome and charming Lord Declan Forrester back to health, she is lured by the seductive idea of life outside of the clan—and the prospect of love with the Irishman.

Can he prove his innocence in order to claim his Gypsy?

Lord Declan Forrester trades prison bars for a loveless marriage in order to save his soul. And now he’s trying to prove his innocence not only as a traitor, but that of his wife’s murder. When the lovely and beguiling Martine saves him, he falls in love for the first time. Yet, the obstacles of his past seem insurmountable.

Martine and Declan must fight tradition, prejudice and the haunting ghosts of their past in order to fight for their love and ensure their future.

Wanna buy it? Click HERE.

 ~~~

How about a tempting recipe from the author? My mouth started watering while I read the ingredients below. I can’t wait to convince my husband to make these scones (yeah – I’m not the cook in my relationship):

Lemon Apricot Scones

scones3-500

• 2 cups all purpose flour

• 1/4 cup plus 2 tablespoons sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 3/4 cup chopped dried apricots (about 4 1/2 ounces)

• 2 tablespoon grated lemon peel

• 1 1/4 cups whipping cream

• 2 tablespoons unsalted butter, melted

Preheat oven to 425°F

Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface.

Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.

Transfer wedges to large, parchment-lined baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 tablespoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature. Recipe Adapted from Epicurious.com (Bon Appetit) 1998

 ~~~

Get to know the author who created both the above book and delicious scones:

Madelyn Hill has always loved the written word. From the time she could Madelyn Promo-Photoread and all through her school years, she’d sneak books into her textbooks during school. And she devoured books daily. At the age of 10 she proclaimed she wanted to be a writer. After being a “closet” writer for several years, she sent her manuscripts out there and is now published with Soul Mate Publishing. And she couldn’t be happier! A resident of Western New York, she moved from one Rochester to another Rochester to be with the love of her life. They now have 3 children and keep busy cooking, watching their children’s sporting events, and of course reading! 

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Thanks for hanging out! Be sure to check back tomorrow for another Appetizing April post. This month, it’s all about food – and books!
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Martine Petrulengo will be wed in less than a month—to a man she has never met.

 

 

 

Lord Declan Forrester is running for his life after his wife is found murdered.

 

 

 

Can she betray the Gypsy clan who saved her and gave her a new life?

 

Martine Petrulengo will be wed in less than a month—to a man she has never met. When her clan rescues an injured lord, she is tempted to betray them and be swept into his loving arms.

 

Lord Declan Forrester trades prison bars for a loveless marriage in order to save his soul. And now he’s trying to prove his innocence not only as a traitor, but that of his wife’s murderer.

 

Together Martine and Declan fight tradition, prejudice, and the ghost of Declan’s past in order to have a future together.

 

 

Can Martine and Declan’s love survive prejudice and the ghost of their past?

 

 

 

 

 

 

Lemon Apricot Scones

 

• 2 cups all purpose flour

• 1/4 cup plus 2 tablespoons sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 3/4 cup chopped dried apricots (about 4 1/2 ounces)

• 2 tablespoon grated lemon peel

• 1 1/4 cups whipping cream

• 2 tablespoons unsalted butter, melted

Preheat oven to 425°F

Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1

tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface.

Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.

Transfer wedges to large, parchment-lined baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1

tablespoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light

golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in

foil; store at room temperature.) Serve scones warm or at room temperature. Recipe Adapted from Epicurious.com (Bon

Appetit) 1998

Lemon

Apricot

Scones

• 2 cups all purpose flour

• 1/4 cup plus 2 tablespoons sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 3/4 cup chopped dried apricots (about 4 1/2 ounces)

• 2 tablespoon grated lemon peel

• 1 1/4 cups whipping cream

• 2 tablespoons unsalted butter, melted

Preheat oven to 425°F

Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1

tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface.

Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.

Transfer wedges to large, parchment-lined baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1

tablespoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light

golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in

foil; store at room temperature.) Serve scones warm or at room temperature. Recipe Adapted from Epicurious.com (Bon

Appetit) 1998

Lemon

Apricot

Scones

• 2 cups all purpose flour

• 1/4 cup plus 2 tablespoons sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 3/4 cup chopped dried apricots (about 4 1/2 ounces)

• 2 tablespoon grated lemon peel

• 1 1/4 cups whipping cream

• 2 tablespoons unsalted butter, melted

Preheat oven to 425°F

Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1

tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface.

Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.

Transfer wedges to large, parchment-lined baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1

tablespoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light

golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in

foil; store at room temperature.) Serve scones warm or at room temperature. Recipe Adapted from Epicurious.com (Bon

Appetit) 1998

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