This month, we released the newest novel from two-time Christy Award-winning author Cathy Gohlke, Promise Me This. The story begins on the great Titanic (this April also happens to be the 100th anniversary of the ship’s maiden and final voyage), based off a real passenger, Owen Allum, whom Cathy discovered in her research of the great ship. This led to a story called The Legacy of Owen Allen, which then became the full-length manuscript of Promise Me This.
One blogger at Busy Biz Blogs writes, “Cathy’s passion for her characters is exposed in each page of this book. The depth of their emotions and the continual ebb and flow of this book pulled me in so deep that I could picture the sinking Titanic, the graphic war scenes, and the characters in a context all their own. My heart felt each emotion as though it were personal.”
Cathy makes the characters in Promise Me This come alive, which is why we want to share this recipe from Cathy for scones Annie Allen made for her brother Owen in the novel.
Owen’s Favorite Orange and Currant Scones
¼ cup sugar (raw or white)
3 tsp. baking powder
½ tsp. salt
1 stick (8 Tbsp.) cold butter, cut into pieces
¾ cup currants
½ cup heavy cream
Zest of two oranges
Raw sugar for sprinkling on top
Preheat oven to 350. Lightly grease bottom of 8 or 9 inch square or round baking pan or sheet.
Mix flour, sugar baking powder and salt together with fork (or pulse in a food processor) to combine. Cut butter pieces into mixture (or pulse in processor) until the mixture looks like pea-sized crumbs. In a large bowl combine this mixture with currants. Separately, whisk together egg, heavy cream and orange zest. Combine with the flour mixture. Stir until moist and large clumps of dough form.
Turn dough onto lightly floured surface and knead only until the dough forms one ball. Roll (flouring as needed) into a 9 inch square or round (depending on desired shape of scones), about ¾ inch thick.
Either cut the dough into small rounds (using a cutter), or cut the rounded or squared dough into eighths for large scones (or sixteenths for small scones) with a knife, and place on cookie sheet or in baking pan. If using a round cake pan, you can even leave the dough in one large piece and score the top into sections, breaking or cutting when ready to serve.
Sprinkle each scone lightly with raw sugar. Bake about 25 minutes or until the scones are slightly golden.
Remove from pan and cool on rack at least 10 minutes before serving.
Serve with butter or Devonshire cream, and orange marmalade
*Piping hot tea is the only essential accompaniment
***Served warm, the melt in your mouth goodness of scones is part of British tea-time ritual—
The moment Owen stepped into the boarding school kitchen, Annie pulled him to the table and sat him down across from her. Carefully she set a pot of steaming tea and her plate of warm orange and currant scones, with pots of marmalade and Devonshire cream between them.
We hope you enjoy these scones, and pick up a copy of Promise Me This to read as you munch on them!