Recipe for Romance: San Juan Scones

Recipe for Romance Two champagne glasses against a purple sparkly background with bells and ribbons at their base

Welcome to Recipe for Romance!

I’m sharing a snippet of IN PLAIN SIGHT, a sapphic small town romantic suspense that came out in February 2024. Triss Singleton has made it to Summit Springs, Colorado despite the storm threatening, and the owner of Caffeine Ivy’s Coffee & Tea has given her both a place to live and job.

Available Now: In Plain Sight

Today is the first day of your new life.

It didn’t feel real. No more real than it had when she was shackled to a man who turned out to be a monster. A monster with friends in places of authority. Her family hadn’t believed her or cared. All they cared about was the fetus growing in her belly and their relief that she was in a relationship with man so they didn’t have to acknowledge her bisexuality.

She took a deep breath and let all the anger and resentment go. It wouldn’t help her, and they’d never change. That was why she’d cut them out of her life when she fled California.

It’s a new start, and I’m gonna be fine.

Emily returned a few moments later with her hands full of full-sized shampoo, conditioner, and bodywash, a puff, toothpaste, toothbrush, and body cream. She set them all on the counter of the kitchenette and shot Triss a smile.

“I hope these will be okay. They should get you through the storm and the downtime between what you have now and your first paycheck. Payroll goes through to your account on Tuesdays.” Emily tilted her head. “Can you start tomorrow morning? I know it’s soon, but I’d like to get you up to speed pretty quickly so you can start filling your bank account for anything you need.”

Triss raised her eyebrows. “Are you sure? I mean, I can do it, but it seems sudden.”

Emily nodded. “One thing I’ve learned about these sorts of situations. You probably want something to distract you from the fear hounding you, and you’ll have less fear if you feel financially secure on your own. It’s my goal to support both independence and peace of mind. Been there, done that myself.”

Gluten-Free San Juan Scones

This recipe is found in the Sharing Our Best: Celebrating 25 Years Growing in Christ cookbook put together by my grandmother’s church and she made sure all her grandchildren (particularly the one granddaughter – me) got a copy. Good thing, because the recipes are pretty good.


3 cups gluten free 1:1 baking flour
3 Tbsp sugar
1 tsp salt
1 Tbsp baking powder
1/2 cup cold butter, cubed
1/2 cup dried currants or 1 Tbsp lemon zest
2 eggs (one saved for the egg wash)
1/2 tsp vanilla
1 1/4 cup milk
Colored sugar and sprinkles


Preheat your oven to 400 F (204 C).

In a bowl, whisk together flour, sugar, salt, and baking powder. Cut in butter with knife or pastry cutter until the mixture is crumbly.

In another bowl, beat 1 egg, milk, vanilla and lemon zest together, then add all at once to the dry ingredients.

Stir together until just combined (no powder left) in a sticky mass. Transfer to a floured surface and cut the dough in half.

Knead each piece briefly and pat into a 5-inch (12.5 cm) rounds. Cut each round in to six wedges and arrange wedges on a parchment paper lined baking sheet.

In a small bowl, beat the second egg and brush over each wedge. Sprinkle colored sugar and sprinkles on each wedge for a festive look.

Bake for 13-15 minutes until golden brown. Let cool for five minutes and serve. Makes 12 scones.

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