Posts Tagged ‘scones’

Saint Patrick’s Day Special

March 2nd, 2012 by hafford

Saint Patrick’s Day is a cultural and religious holiday meant to commemorate and celebrate the patron saint of Ireland and the arrival of Christianity in Ireland.   On a day that seems like everyone is Irish we celebrate St. Patrick’s by church services, wearing green, or sharing a beer (or two!) with good friends.

Here at the Scranton Seahorse Inn we’ll celebrate with food and drink.    Stay with us St. Patrick’s Day weekend (Friday or Saturday)and enjoy some homemade traditional irish fare.  Special room rates will include a full dinner with your choices of corned beef and cabbage,  beef and Guinness stew, Irish soda bread, and of course a helping Guinness and Irish Whiskey.  For dessert we’ll have our house made Guinness Ice Cream.    A traditional Irish breakfast will be served in the morning.  

Once you are done with dinner there are several Irish pubs here on the shoreline where you can continue to celebrate the day.    To help send you on your way we’ll provide you with a special pub crawl map  and a card for shoreline taxi.

Room rates are inclusive of dinner and breakfast and start at $225 per night.   Please call the inn at 203.245.0550

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Rum Raisin Scones

July 23rd, 2011 by hafford

I call this grown up scones because the raisins are soaked in dark rum before cooking.    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.  The recipe below is enough for 12 scones. 

 Ingredients:

  •  1/2 cup raisins
  • 1/2 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

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.     

In your 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.   Using the paddle attachment mix on low until the butter is broken up into pebble sized pieces (3 minutes). 

Strain the raisins reserving the rum.    Add the raisins to the flour mixture and beat just once or twice and evenly distribute them.   With the mixer still on low speed and add the 1/4 cup of rum and the heavy cream until the dough comes together.   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 – like a pie.    The wedges will look small but they will spread and rise in the oven!

Place the pieces on your baking sheet at least 1/2 inch apart.  Cover with plastic wrap and freee for 15 minutes. 

Preheat your over to 375.   Brush the scones with heavy cream and spinkle with the Demerara sugar.  Bake the scone for 20 minutes turning the baking sheet halfway through.   Transfer to a wire rack to cool.  Serve warm.

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