Brewster House Bed & Breakfast (Freeport, Maine Coast)

Category Archives: scones

33 Recipes for Breakfast, Snacks, Dessert, or Whatever

March 27, 2012 by Scott Gile

It’s here!

We’ve been writing for a few weeks about the upcoming release of Breakfast at 8, the Brewster House cookbook, and it is now back from the printers, full of bed and breakfast recipes, and is almost ready to go!

Whether for a special breakfast (some of our guests like to use these recipes for Christmas morning, or other special occasions), or for just a special breakfast on a quiet weekend, there is something for everyone in Breakfast at 8. In addition to loads of selections of sweet and savory main breakfast dishes, there are plenty of fruit starters (many of which make wonderful desserts in the evening, as well), scones and muffins, cookies, and more!

Those who pre-ordered will be receiving their copies as soon as we can get the shipping materials together (we expect to begin shipping by about April 10). New orders will go out as quickly as possible after the pre-orders.

If you haven’t ordered your copy, you can use the convenient shopping cart at right (you’ll be taken to a secure area using Google Wallet to put in payment info), or on our website’s gift shop page.

[ OUR APOLOGIES for any inconvenience, but we are sold out of our cookbook, and the new owners of Brewster House do not have copies for sale]

We hope these recipes will bring you as much enjoyment (and good taste!) as they have for us!

Ruth & Scott
Brewster House Bed & Breakfast

Recipe: Pumpkin Scones with Cinnamon Glaze

November 22, 2011 by Scott Gile

Every season Ruth seems to find something that represents the season, then uses it in a lot of her baked goods. In the autumn it is pumpkin, and one of the favorites of all our fall guests is our Pumpkin Scones with Cinnamon Glaze.

Without further ado, do try this at home!

Scones
  • 2 cups all-purpose flour
  • 7 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons cold butter
  • 1/2 cup canned pumpkin
  • 3 tablespoons half-and-half
  • 1 large egg
    Spiced Glaze
    • 1 cup powdered sugar
    • 3 tablespoons powdered sugar
    • 2-3 tablespoons whole milk
    • 1/2 teaspoon ground cinnamon
    • 1/8 teaspoon ground nutmeg
    • 1 pinch ginger
    • 1 pinch ground cloves 
    TO MAKE THE SCONES:
    1. Preheat oven to 425 degrees F.
    2. Line cookie sheet with parchment paper.
    3. Combine flour, sugar, baking powder, salt, and spices in a large bowl. 
    4. Using a pastry blender, cut butter into the dry ingredients until mixture resembles a coarse meal, and no chunks of butter are obvious. Set aside.
    5. In a separate bowl, whisk together pumpkin, half and half, and egg. 
    6. Stir wet ingredients into dry ingredients with a fork. Don’t over mix!  You can incorporate any dry when you form the mixture into a ball.
    7. Form the dough into a ball.
    8. Pat out dough onto a lightly floured surface and form it into a 1-inch thick circle.  Cut into 8 “pie” pieces.  Place on prepared baking sheet.
    9. Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
      SPICED ICING:
      1. Combine the ingredients for the spiced icing together.
      2. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.
      Add mini chocolate chips for a whole new level of deliciousness!)
      Bon Apetit!

      Recipe: Lemon Ginger Scones

      May 31, 2011 by Scott Gile

      At our Freeport Maine Bed and Breakfast, Ruth sometimes falls in love with an ingredient and uses it frequently. Last year ginger was that ingredient. One of the most popular recipes she prepared was her Lemon Ginger scones – always popular and always good!

      • 1 teaspoon baking powder
      • 1/4 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1/2 teaspoon powdered ginger
      • 1/2 cup(1 stick) unsalted butter, cold and cut into pieces
      • 1/2 cup crystallized ginger, chopped into small pieces
      • Zest of 1 large lemon
      • 2/3 cup buttermilk
      • Egg mixture for brushing tops of scones:
      • 1 large egg, lightly beaten
      • 1 tablespoon milk
      1. Preheat oven to 400 degrees F and place rack in middle or top 1/3rd of oven. Line a cookie sheet with parchment paper.
      2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and powdered ginger. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over-mix the dough.
      3. Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles).
      4. Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
      5. Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

      Makes 6 or 8 scones.

      Tip:  Once you have cut the scones, they can be transferred to a cookie sheet
      and frozen, then double-bagged for freezer storage.  When you want fresh
      scones, take out the quantity you want, and bake as normal.  You may need to add a minute or 2 to the baking time.  You don’t need to thaw scones!  Just
      put scones on parchment-lined sheet while you preheat oven.

      Recipe: Butterscotch Drop Scones

      August 3, 2010 by Scott Gile

      One of the most popular scones we serve at Brewster House are our Butterscotch Drop Scones. They are super-easy to make, and very impressive. Some of our guests have heard the story that goes with the scones, but we’ll repeat it here for the benefit of everyone else.

      The person who first published this recipe on the internet said he had returned from a trip to Ireland, where he had some marvelous scones, and he swears this recipe is the very same as the scones he had in Ireland. Over our first several years at Brewster House we mentioned this to Irish guests, who all said they had never had any scones like these. One even said, “I must have lived on the wrong side of the tracks – our scones were not like these!”

      Eventually a couple from England (he’s Irish, she’s English – and they are readers of this newsletter, so you know who you are!) had them, heard the story, and decided to figure out what the “Irish” scones could have been. Finally they hit on the answer and said, “Yellow Man.” We thought we had misunderstood, but “Yellow Man” was what they described as a whipped molasses candy – in America we often see it covered with chocolate and sold as “Sea Foam.” They feel certain that, instead of butterscotch, the fellow must have had scones made with chunks of Yellow Man.

      In any event, we give you our version of Butterscotch Drop Scones:

      Ingredients:

      * 2 cups all purpose flour
      * 1/3 cup (packed) golden brown sugar
      * 1 tablespoon baking powder
      * 3/4 teaspoon salt
      * 1/2 cup (1 stick) chilled unsalted butter, diced
      * 1 cup butterscotch chips (about 6 ounces)
      * 1/2 cup (or more) chilled whipping cream
      * 1 large egg

      Preparation:

      1. Preheat oven to 400 degrees F.
      2. Sift flour, sugar, baking powder and salt into medium bowl.
      3. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips.
      4. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry.
      5. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart.
      6. Bake scones until golden grown and tester inserted into center just comes out clean – about 15 minutes.
      7. Serve warm or at room temperature

      Makes about 10-12 scones.

      We hope you enjoy them!

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