Scones Anyone?

Hi everyone. Can you believe it? June is almost over and what seems like the mid-point of the summer, the 4th of July, is right around the corner. We had a busy June here at the Inn. The rose garden is coming along beautifully and the veggie garden is bursting with greenery. We hosted two wedding parties this month and it was so exciting to see the preparations and the last minute nerves and of course the beautiful brides.

For their wedding breakfast we served them our famous Egg Souffle' with a cheddar dill sauce, grilled potatoes, bacon, a fruit floret and my now very popular "Inn at Stony Creek Scones". I thought that I would like to share my recipe with you and hope you enjoy it.

The Inn at Stony Creek Scones

Preheat oven to 400 degrees

Measure and mix
2 cups unbleached flour
2 1/2 tsp. baking powder
1/2 tsp salt
1/4 cup sugar
currants or blueberries or chopped strawberries or even chocolate chips
(If you prefer no fruit, leave it out, but at the last step, sprinkle with a mix
of cinnamon and sugar).

Stir in
1 1/3 cup of heavy cream

Mix until all ingredients come together.
Turn onto a floured surface.
Knead quickly 2 or 3 times.
Pat into an 8" to 10" circle.
Cut into 6-8 wedges amd place on a parchment lined cookie sheet.
Brush each wedge with melted butter and sprinkle with granulated sugar (or sugar and cinnamon if not using fruit).
Bake 17 to 18 minutes.......NO LONGER.

Now an added recipe to serve with the scones!

Devonshire Cream

1/2 cup of heavy cream
2 tblsp confectionary sugar
1/2 cup sour cream

In chilled bowl, whip cream and sugar until peaked. Fold in the sour cream.
Serve with the scone recipe.

Absolutely delicious!

If you would like to share some of your breakfast recipes with us, we would love to hear from you. Meanwhile, enjoy the scones and hope to see you at the Inn sometime soon. Happy Summer everyone!

A Rose by any other Name

Hi folks. Joe here. Well, Bill and I finally finished establishing our gardens for the 2009 season. Our vegetable garden is abound with all kinds of plants. Tomatoes, zucchini, peppers, lettuce, cucumbers, beans and all kinds of herbs are just some of the things that we have incorporated in the garden. Our guests are in for quite a treat during harvest season when we will be including these veggies in our morning meals. Whether it be a strata or a frittata or just a vegetable omelette, our guests will be sure to enjoy our bounty. One of our specialties will be zucchini blossoms in a tempura batter with maple syrup. Yum, makes me hungry just thinking about it.

But, vegetables and herbs aren't the only thing we planted this year. We have established our new Serenity Garden complete with a natural stone bench and an umbrella covered table for those quiet mornings where a guest or two might want to be served breakfast amidst our beautiful array of roses. Of course the roses aren't in bloom yet, but they soon will be and what a variety we planted. We have the lovely Elegant Lady rose. This is a orange tinged pink rose that is aromatic as well as beautiful to look at. We also planted the Memorial Day Rose which honors the men and women who served to protect our great nation. A special specimen, the Pope John Paul II Rose is a pure white rose that definitely lives up to its namesake's purity. There are a variety of others that just have to be seen to be appreciated.

You can see that Bill and I have been quite busy this season and we hope you will come see us soon. Have a wonderful late spring season and don't forget to visit the farmer's market in Warwick to sample some of the Hudson Valley's wonderful produce.