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February Romance in the Tavern




Welcome to the tavern on this second day of February! Since I'm writing this post the day before, I won't know the report from Punxsutawney Phil and if he did or did not see his shadow. Regardless, the storm continues outside my den window.


I always think of February as the "chocolate" month. I make chocolate cakes, shortbread, cupcakes, and candy. Yet the recipe below is one my knight asks for around our anniversary (February 12th marks 41 years), so I thought to share my version. I don't believe the true Welsh Scones are made with cinnamon and nutmeg, but I could be wrong.


I have fabulous news to share! For the entire month of February, Rorik is on sale for only $1.99! If you haven't had a chance to read the digital copy of the Dark Seducer's story, pick up your copy today!

Available at AMAZON



February Promotional Event

Calling all romance readers! It’s more than candy hearts, chocolates and flowers at N. N. Light’s Book Heaven Love and Romance Book Festival. 36 romance books featured plus a chance to win a $75 Amazon gift card.

 

I’m thrilled to be a part of this event. My book, Rorik, will be featured on Monday, February 12. Wait until you read my romantic tip to enhance your love life. You won’t want to miss it.

 

Bookmark this bookish get-together and tell your friends:




 

Welsh Scones

 

Ingredients

2 cups all-purpose flour

½ cup sugar

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon ground cinnamon

½ teaspoon nutmeg

½ cup vegetable shortening

4 tablespoons cold unsalted butter, cut up

½ cup raisins

1 large egg

1/3 cup whole milk

 

Directions

1. Preheat a griddle over medium-low heat.

2. In a large bowl, whisk flour, sugar, baking powder, salt, nutmeg, and cinnamon.

3. Add shortening and butter. Using a pastry blender or rub with your fingers until the mixture looks like fine small pieces.

4. Add raisins and toss.

5. Beat egg and milk with a fork. Pour into flour mixture and stir until a dough forms.

6. Turn dough onto a lightly floured board and give 12 kneads.

7. Cut dough into thirds and roll each into a 6-inch circle. Cut into 6 wedges.

8. Place each wedge on your griddle and bake uncovered for 4-6 minutes on each side until medium brown.

9. Serve with jam and butter.  

 

Skål! 

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