Writing Inspires. . .

Baking!






Yes, you read that correctly. For me, writing inspires baking. And no, I'm not writing cookbooks. However, I do love reading a novel that includes a recipe or two that the characters enjoyed within the pages of the story. As a result, I've been toying with the idea of including at least one recipe at the end of each of my novels.

In my current wip, I'd pick the Pumpkin Spice Scones that my heroine created in her gourmet kitchen at the Woodcrest Inn Bed & Breakfast. As I typed that scene (and yes, it did include tension, as the guests happened to be the hero's doting parents) I just had to search for a recipe to match the rich pumpkin flavored, moist scone with delicate icing swirled on top that Rebekah, the Innkeeper, presented to her guests with evening tea.

So, of course, I Googled and found the following recipe on http://www.recipezaar.com/recipe/print?id=214051 which I just had to test. A good writer does her research, even if it costs her tighter pants. Right? And a break away from writing the novel.

From my story to your kitchen, here you have a sneak peak at what Rebekah might serve you if you joined her for tea.



Starbucks Pumpkin Scones

2 cups all-purpose flour
7 Tbsp. sugar
1 Tbsp. baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tbsp. cold butter
1/2 cup canned pumpkin
3 Tbsp. half-and-half
1 large egg

Powdered Sugar Glaze

1 cup powdered sugar
1 Tbsp. powdered sugar
2 Tbsp. whole milk

Spiced Glaze

1 cup powdered sugar
3 Tbsp. powdered sugar
2 Tbsp. whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Preheat oven to 425 degrees F. I bake mine on stoneware, but be careful they don't burn if you use a metal pan.

Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long by 3 inches wide). Use a large knife to slice the dough twice through the width, making three squares. Cut each square on a diagonal to create a total of 6 triangles for baking.

Bake for 14 to 16 minutes. Just until light brown. Take care not to overcook. Cool on wire rack.

Whisk each of the glazes. Using a pastry brush, once scones are cool, brush the first icing all over the top of the scones. Then once the white glaze is firm, swirl the spiced glaze over top. (I scoop it into a sandwich back, cut a small tip off one of the corners and press it through the opening into a swirl pattern on each scone.)

Enjoy!!!

These are especially nice with Pumpkin Spice Tea, and my whole family loves them. So glad Rebekah served these at her Inn, or I would have never thought to look up the recipe. So yes, writing inspires baking for me. Have your characters ever had you recipe hunting? Recipe testing?

Have a great weekend everyone, and blessings prayed for you all!!


Surrendering to Him,

Eileen