Scranton Seahorse Inn

Two Great Specials

Gift Certificate Bonus & A Free Night

 

 

  1. For every $250 gift certificate purchased before December 24th 2023 you’ll received a bonus $25 gift certificate to include with your gift  (or keep if for yourself).   A maximum of 4 $25 bonus certificates per customer.
  2. Book 3 nights (Sunday, Monday & Tuesday) for a winter 2024 getaway and your Tuesday night is free.  Offer good for stays between 12/31/2023 and April 2, 2024.  For new reservations only.   Cannot be combined with any or promotions or specials.

PINK FRIDAY IS NOVEMBER 17th

Friday November 17th is Pink Friday. Pink Friday is a day for shoppers to head out to local & independent shops and support small first before the big push happens with Black Friday events at major retailers.
Stay at the Scranton Seahorse Inn on Pink Friday and we will be refunding 10%-30% of your room rate for every $100 and up to $300 you spend in any on Madison’s merchant shops that are also participating (listed below). These shops will have extended hours, great sales and some with snacks and beverages.  When is comes time to check out just bring your receipts and I will process your refund before you leave.
Here is a list of participating Madison merchants:
Slate, Tidewater Lighting & Design, Willow & Birch, Einsteins Attic, Homeward Collective, J Horton, Country Shop, Ciao Bella, Deux Bisous, Susan Powell Fine Art, Junk-2-Junque
Please remember to shop small often! You community benefits from the success of your local merchants.

Flash Sale

Reserve 2 nights and your third night is on us!

 

We are having a last minute flash sale Sunday August 13th – Thursday August 17th.   Make a reservation in any room for a 3 night stay and pay for only 2.

The fine print

  • No other specials can apply
  • Travel must be completed by Thursday August 17th
  • Must book 3 nights in the same room
  • No refunds or cancellations
  • Use the Specials Tab when making your reservatio  on line or call us at 203.245.0550

Use this link to book on-line:  https://resnexus.com/resnexus/reservations/book/7E182209-3A52-45AD-B729-771A5C2071B5/giftshop?tabID=1

 

March Madness Special

FREE NIGHT

When you make a reservation in March for a Sunday & Monday night stay through the end of April your Tuesday night stay is free.   That’s 3 nights for the price of 2!

The fine print:

  • Reservation must be made in March
  • Travel must be completed by April 30th
  • Your stay must be in the same room for all 3 nights
  • All cancellation policies apply
  • No other offers, specials, deals can be used with this special

Call Michael at the Scranton Seahorse Inn at 203.245.0550 to check availability and to reserver your 3 night stay for the price of 2.

 

Black Friday Sale

Save on 

Gift Certificates

 

Avoid lines.   Avoid finding empty shelves.  There will not be a large unruly crowd outside the doors of the Scranton Seahorse Inn at 5am (we hope).

Our Black Friday sale starts today and continues through the end of the day Friday November 26th so act fast.   For every $200 spent we will add a bonus $50 to the gift certificate.   There is a minimum of $200 but ot limit on the number you purchase or the maximum amount you spend.  Call 203.245.0550 today.

 

 

The fine print:

  • Gift certificates never expire
  • Gift certificates are non refundable
  • Gift Certificates purchased for Black Friday are for use beginning 1/1/2022
  • Gift Certificates purchased for Black Friday are for all new reservations and cannot be use for existing or previously paid for reservations.

Call us today at 203.245.0550 and your gift certificate will be emailed to you within 24 hours.  

Hazelnut Scones with Cherries and Oats

Hazelnut Scones

with toasted oats and dried cherries

I love making this recipe and the hazelnuts are the star.  The aroma of the oats and hazelnuts while they’re roasting is a sign of delicious things to come.  Because of the oats I use less flour and the end result are crunchy flaky scones.  If you don’t have dried cherries you can use dried cranberries in their place.  But if you can get your hands on them it’s worth it.  Because the oats absorb some of the liquid I use 1/2 & 1/2 (versus heavy cream).

 

 

  • 1   1/4 cups Quaker oats
  • 1/2 cup coarsely chopped hazelnuts
  • 1/2 cup half & half
  • 1 large egg
  • 1  1/2 cups unbleached all-purpose flour
  • 1/3 granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 10 tablespoons cold unsalted butter cut into 1/2″ cubes
  • 1/2 cup coarsely chopped dried tart cherries

Preheat oven to 375 degrees

  1. Using two sheet pans, spread oats on one and the chopped hazelnuts on the other and toast until lightly browned and fragrant.    The nuts should take about 7 minutes and the oats about 5 minutes longer.  Keep an eye on them and be sure not to burn the hazelnuts.   Remove from oven and cool.
  2. Raise temperature of your oven to 425 degrees.
  3. Whisk together cream and egg.  Reserving 2 tablespoons for glazing the scones.
  4. In a food processor combine 3/4 cup of oats, the flour, sugar and baking powder and pulse a few times to combine.  Scatter in the cold butter and pulse until the mixture is the consistency of a coarse cornmeal.   Transfer this mixture to a good size mixing bowl.    Using a large rubber spatula fold in the remaining oats and nuts.  Add the cherries.
  5. Fold in the liquid ingredients until large clumps form.   Using your hand mix the dough a few more times until a large ball is formed.
  6. Dust your work surface with a little flour and then gently pat the mixture until a 7″ circle until it’s about 1″ thick.  Using a sharp knife cut into 8 wedges.  Line a sheet pan with parchment and place wedge 2″ apart.  Brush each wedge with the reserved liquid and sprinkle with a little turbinado sugar.    Place sheet pan with scones in freezer for about 10 minutes.
  7. Bake until golden brown and delicious – about 12 – 14 minutes.  Let them cool for about 20 minutes before serving.

This recipe doubles easily.  Uncooked wedges can be wrapped and frozen for 2 weeks.   If you plan to freeze the uncooked wedges don’t glaze or sugar them until your ready to cook (you can use 1/2 & 1/2)   Cook them frozen and increase the cooking time by a 5 minutes.

 

 

 

Cherry Scones

Cherry Scones

with a very special secret ingredient…..

Here’s another scone recipe that is a favorite among our guests at the Scranton Seahorse Inn.   This recipe comes together very quickly because I add the dry ingredients and the butter in food processor to create the scone dough.   This is also one of the few scone recipes that I use cake flour versus all purpose flour which makes for a lighter and less dense scone.

The secret ingredient is curry.  Curry is a sweet spice but it does introduce a slight kick.  The cherries and the sugar tone down the very subtle curry flavor so there’s a terrific sweet and savory balance.    I don’t usually tell my guests about the secret ingredient until they’ve tried them.   I worry that the picky eaters might turn them down before trying them.  I’d guess that 95-99% of my guests that have tried them have enjoyed them.  It’s ok to reduce the amount of curry to 1T the first time you make them but I’m confident the second time around you’ll increase it.

  • 4 cups cake flour
  • 1/3 cup granulate sugar
  • 1 T Baking powder
  • 2 T Curry Powder
  • 1 t Baking Soda
  • pinch kosher salt
  • 3/4 cup dried cherries (or cranberries)
  • 2 eggs
  • 1.5 cups heavy cream
  • 12 T  cold unsalted butter cut into small cubes

Preheat Oven to 375

  1. Add all the dry ingredients together and place into the work bowl of your food processor and pulse a couple times to combine.
  2. Sprinkle chilled butter into food processor and pulse until it’s the consistency of small peas or coarse sand. Take care to not over process.   Turn flour / butter mixture into a large bowl.   Add cherries and stir to mix.
  3. In a small bowl whisk together 1 of the eggs and cream.
  4. Add the wet mixture into the bowl with the dry ingredients and using a large rubber spatula gently fold until completely incorporated taking care to not over mix.   With lightly floured hands knead the dough making sure all the flour is incorporated before turning out onto a light floured counter or large cutting board.
  5. Using a sharp knife divide the scone dough into two equal parts.   Shape both pieces into into 6”discs. They should be about ¾ – 1” high. Cut each disc into 6 wedges by first cutting in half then cutting each half into 3 equal wedges.
  6. Place the wedges on a sheet pan lined with parchment or a silpat. Whisk the remaining egg with a splash of water and brush the tops of each.  Sprinkle turbinado sugar onto the tops.
  7. Bake on the center rack for about 20 minutes until gold brown and delicious.
  8. Cool on a wire rack before serving

 

 

 

 

 

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Rum Raisin Scones

Rum Raisin Scones

the perfect accompaniment with a good cup of tea….

The rum soaked raisins make these scones so scrumptious.    The longer the raisins soak in the rum the more intense the flavor gets.    The raisins will keep 8-10 weeks in the refridgerator so I make a large batch and have them ready.  If you don’t like or can’t have rum just plump up the raisins as indicated below and skip the rum.

 

 

 

 

  • 1/2 cup raisins
  • 1/2 cup dark rum (I use Meyers)
  • 1 3/4 cups all purpose flour
  • 1 tablespoon + 1/2 teaspoon baking powder
  • 1/4 granulated sugar
  • 1/2 kosher salt
  • 6 tablespoons chilled unsalted butter cut into small pieces
  • 3/4 cup heavy cream + 2 tablespoons to brush the scones with
  • 1 – 2 tablespoons demerara sugar
  1. Place the raisins in a small saucepan and cover with water.   Bring to a boil then strain.   Now place the raisins in a small bowl and cover with the rum and let it set for at least an hour.
  2. In a mixing bowl whisk together the flour, baking powder, granulated sugar, and salt.  Toss in the cut up butter and place the bowl in the freezer for 10 minutes.
  3. Using the paddle attachment mix on low until the butter is broken up into pebble sized pieces (3 minutes).
  4. Strain the raisins reserving the rum.    Add the raisins to the flour mixture and beat just once or twice and evenly distribute them.
  5. With the mixer still on low speed and add the 1/4 cup of rum and the heavy cream until the dough comes together.
  6. Using your hands, knead the mixure in the bowl until the dough comes together completely. Turn the dough out to a lightly floured surface and roll it into a 7-inch round – about 3/4 inch thick.   Using a sharp knife cut in 12 equals wedges.  The wedges will look small but they will spread and rise in the oven.
  7. Place wedges on your baking sheet at least 1/2″ apart.  Cover with plastic wrap and freee for 15 minutes.  In the meantime preheat your oven to 375.
  8. Brush the scones with heavy cream and spinkle with the Demerara sugar.
  9. Bake for 20 minutes turning the baking sheet halfway through.
  10. Transfer to a wire rack to cool.  Serve warm.

Cocoa Banana Bread Recipe

 

Going Bananas

Cocoa Banana Bread

This is an easy recipe to make when you’ve got some over ripe bananas in the house.   This is a fun chocolatey breakfast bread that’s always a hit at The Scranton Seahorse Inn.   It’s fun to watch our guests react to the idea that they’re having chocolate at breakfast.  I have found this is also a great recipe to make if you’re invited to a brunch.

This is a super moist bread that’s best served the same or next day.  My experience is that it doesn’t freeze well so have a second helping!

 

 

  • 1.5 cups all purpose flour
  • 2/3  cup dutch process cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 3 medium very ripe bananas – mashed
  • 1/2 cup sour cream
  • 12 tbs softened unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3 eggs

Preheat your oven to 350F

  1. Sift flour, cocoa powder, baking soda & salt into a mixing bowl
  2. In another bowl mix bananas and sour cream together
  3. Cut the butter into 1″ pieces and add to the bowl of an  electric mixer with the sugar and brown sugar.   With the paddle attachment combine on medium speed until well mixed.   It should be fluffy and lightened in color.  About 2 minutes
  4. Add the eggs to the butter mixture one at a time beating smooth before each addition.
  5. Reduce the mixer to low.   Add in 1/2 of the flour mixture.   Stop the mixer and scrape down the bowl and paddle.  Add the banana mixture until it is thoroughly absorbed – about 1 minute.  Add the remaining flour mixture.   Stop and scrape down the bowl and beater one more time.
  6. Remove the bowl and using a large rubber spatula give the batter a final mixing.
  7. Pour the batter into a greased 9×5 inch loaf pan.  Smooth the top with a small offset spatula or the back of a spoon.
  8. Place the loaf pan in middle rack of your preheated oven.
  9. Bake for about 50 minutes.   The bread should be well risen, firm to the touch.  Use a cake tester or paring knife to test the doneness.   Cool in the pan for 15 minutes before removing it to cool completely on a wire rack..

Variation:   This batter can be used to make muffins too.  Yield would be 20-24.   Fill prepared muffin cups 3/4 full and bake at 350F for 30 minutes.

 

 

Small Business Saturday

Support Your Local Small Businesses On Saturday November 30

 

Small Business Saturday 2019The Scranton Seahorse Inn and all the shops in the town of Madison, Connecticut are hoping to see you on Small Business Saturday.    Come to our town and find the best of local merchants that are offering specials and superior customer service.   Why is shopping small so important not only on this day, but everyday:

“Small business is the backbone of local economies.   In fact, one study found that for every $100 spent at a local business, $68 of it stays within the local economy — compared to just $43 for large businesses.

But, more than that, small businesses create an atmosphere — the vibrant, unique elements of a community. They give community members a point of local connection and common experience. In this way, they collectively become woven into the fabric of a community’s image….”

2 free mugs on Small Business Saturday

The Scranton Seahorse Inn annual gift certificate sale begins on Saturday and continues until 12/24/19.    For every $250 we will include an additional $25 gift certificate that can be redeemed at the same time or at a later date.   And,  On Small Business Saturday we will include a bonus of 2 ceramic Seahorse Inn Mugs  that you can  include with your gift (or keep for yourself!)

.Stop in to the inn at 818 Boston Post Road in Madison on Saturday November 30th to purchase your gift certificates.   We’ll also be serving complimentary spiked & mulled cider from noon until 4pm.

If you can’t make it to the inn on Saturday and want to take advantage of our 1 day only free mugs offer we will be taking phone orders at 203.245.0550 from 12pm – 4pm.

See you Saturday while you support your local!!