Collette Cameron here, and I’m positively giddy to share SCANDAL’S SPLENDOR’S book birthday with you!
I’m offering FOUR giveaways too, so be sure to check the bottom of the post!
A determined Scottish lady
Seonaid Ferguson, a lady of Craiglocky Keep, is through with London’s Marriage Mart. After learning she has the second sight, the haut ton attempts to exploit her abilities. Even though it means she condemns herself to spinsterhood, Seonaid sets a desperate course to rid herself of her gift turned curse. As she rushes home from England, a snowstorm strands her in a crowded inn with the last man she ever wished to see again. A handsome French baron who once thought her a courtesan. And just her misfortune, only he stands between her and certain harm.
An honorable French nobleman
Jacques, Monsieur le baron de Devaux-Rousset, ventures to Scotland to oversee his new investment; a silver mine near Craiglocky. Only a handsome profit will save his family’s destitute estate in France. But when the mine is beset with one problem after another, Jacques must instead search for an heiress to wed. He certainly should not be falling in love with the lovely, spirited sister of Laird Ewan MacTavish, a lass whose dowry is insufficient to restore his ancestral home. Nor should he consider, even for a moment, her risqué, but deliciously tempting scheme to rid her of the second sight.
A danger most dire
Matters are torn from their hands when a dangerous adversary vows to expose Seonaid as a witch, just as Jacques’s problems at the mine escalate into deadly violence. Is it by chance, or a dark design, that both of them are beset at once …? Dare Jacques and Seonaid throw caution aside and forge a future together?
The fourth book in my Highland Heather Romancing a Scot Series, is Seonaid Ferguson and Alasdair McTavish’s story. Both had to wait through several other books to have their tale told!
Enjoy an Excerpt
What the hell was he doing?
If the snow fight hadn’t brought him to his senses, how far would he have gone? Seonaid deserved better, and he couldn’t offer her anything but admiration from afar.
Kissing her breathless isn’t exactly drawing room decorum.
She wasn’t a loose trollop whose skirts he could lift for a few blissful moments and be done. She was the gently-bred sister of a man he admired, and who warned him away from her.
Giving her another soft kiss, he set her from him. “Forgive me, ma petite. My behavior is inexcusable.”
Cocking her head, her lips moist and reddened from his onslaught she smiled shyly. “Don’t apologize. I enjoyed it. Very much, as a matter of fact.”
Dammit. Drawing upon Herculean strength, he managed to resist yanking her into his arms and taking advantage of the hay pile.
“As did I, but it cannot happen again. We must think of your reputation.” Jacques tenderly brushed a stray curl from her flushed cheek.
He should have considered that before he agreed to stay and watch the birth, but he’d been a selfish bâtard. Anyone could’ve seen them kissing through the window, though doubtful since they stood in the farthest, darkest corner. Nevertheless, he’d been alone in here with her far too long.
She continued to stare at him, as if she could see his soul and read his thoughts.
Mayhap she could. Had she known what would happen between them? She’d known about Freya. What else had Seonaid perceived and kept to herself? Such an intriguing, mesmerizing woman. And she couldn’t be his. Ever.
More laughter and shouting echoed outside, and again, snowballs pelted the building.
Best put a respectable distance between them, in the event someone entered. As he stepped away, she faced the cat family once more.
“Jacques, may I ask something of you?”
Unrolling one of his sleeves, he glanced up, his eyes hooded. “Oui, ma petite.”
She peered over her shoulder, an unfathomable light in her almond eyes. “I have need to rid myself of my maidenhead and wondered if you’d consider . . . ah, assisting me.”
Don’t miss the 4th installment in this sweeping Highland romance series–get your copy of Scandal’s Splendor today!
Since both my characters in SCANDAL’S SPLENDOR are Highlanders, I thought I’d share a Scottish treat with you!
Black Bun is a type of fruitcake, completely covered in a delicate pastry. It needs to be made a few weeks in advance to mature properly.
This recipe courtesy of: http://www.rampantscotland.com/recipes/blrecipe_blackbun.htm
Ingredients for Pastry Case:
12 oz plain flour (3 cups)
3 oz lard (6 tablespoons)
3 oz butter or margarine (6 tablespoons)
(Note that if you don’t want to use lard, increase the butter/margarine by an equivalent amount)
Pinch of salt
Half teaspoon baking powder
Ingredients for Filling:
1 lb seedless raisins (2 cups)
1 lb cleaned currants (2 cups
2 oz chopped, blanched almonds (Third of a cup)
2 oz chopped mixed peel ( cup)
6 oz plain flour (1 cups)
3 oz soft brown sugar (Third of a cup)
One level teaspoon ground allspice
Half level teaspoon each of ground ginger, ground cinnamon, baking powder
Generous pinch of black pepper
One tablespoon brandy
One large, beaten egg
Milk to moisten
Grease an 8-inch loaf tin. Rub the fats into the flour and salt and then mix in enough cold water to make a stiff dough (remember, it is going to line the tin). Roll out the pastry and cut into six pieces, using the bottom, top and four sides of the tin as a rough guide. Press the bottom and four side pieces into the tin, pressing the overlaps to seal the pastry shell.
Mix the raisins, currants, almonds, peel and sugar together. Sift in the flour, all the spices and baking powder and bind them together using the brandy and almost allthe egg and add enough milk to moisten.
Pack the filling into the lined tin and add the pastry lid, pinching the edges and using milk or egg to seal really well. Lightly prick the surface with a fork and make four holes to the bottom of the tin with a skewer. Depress the centre slightly (it will rise as it cooks).
Brush the top with milk or the rest of the egg to create a glaze.
Bake in a pre-heated oven at 325F/160C/Gas Mark 3 for 2 to 3 hours. Test with a skewer which should come out clean; if not, continue cooking. An uncooked cake sizzles if you listen closely!
Cool in the tin and then turn onto a wire rack. Cool thoroughly before storing.
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