Scranton Seahorse Inn

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.

 

 

Macaroni & Cheese Every Monday

Mac & Cheese Mondays

All Winter Long!

 

Mac 'n' cheese One of my favorite foods growing up was macaroni & cheese.  Now granted, my idea of GOOD macaroni and cheese has evolved from the boxed-orangey stuff,  but that’s besides the point.   On cold nights in winter time there’s really nothing quite like a warm dish of pasta that’s baked with a good variety of cheeses.

We all have our favorite recipes don’t we?   The type of pasta matters to many people.  Elbows, ziti, or bowties?  Some just want cheese and macaroni, others want bacon, pancetta, or (god forbid) broccoli included.    Even when it comes to the toppings we all have our favorites.    Are you a dried bread crumbs or panko person?    Maybe just another layer of cheese?

This winter at The Scranton Seahorse Inn we are going all over the place and trying different recipes we’ve tried, we’ve wanted to try or ones that you send us and insist we try.    We’re cooking up a big dish every Monday and sharing it for dinner in our dining room with our guests.

Book your room for Monday nights, bring your favorite beverage and dinner is on us!    If you have a favorite recipe that you think I should try send it to me at info@scrantonseahorseinn.com    If you can’t make it to us on a Monday night I’ll be sure to give you feedback from our weekly “judges”.

Give us a call at 203.245.0550 for make your room reservation and to reserve your spot at the table for some free macaroni and cheese.   Or, book online at this link.

See ou at the inn!

 

 

 

 

 

New Year’s Eve Package

NEW YEAR’S EVE 2019

DINNER FOR TWO AND AN OVERNIGHT STAY

JUST $400

Join us for a New Year’s Eve 2019 celebration at The Scranton Seahorse Inn and Chef Paul Barron’s The Table.   Our overnight package includes an early noon time check in, dinner for 2 at The Table, overnight accommodations, full breakfast and late check out on New Year’s Day.    The Table is conveniently located just a two minute walk from our front door.

Complimentary champagne and cheese fondu from 4:30 – 5:30 in the library by the fire with the innkeeper and other guests.

Lobster, Wagyu beef and oysters are all on the menu which you can preview at Chef Paul’s website at The Table.   There are two seatings for dinner at 5pm & 8pm.   Please let us know when making your reservation which seating you prefer.  As of this posting there are only 4 seats left for the 5pm seating.

Hope to see you here in Madison, CT and at The Scranton Seahorse Inn as you bid farewell to 2019 and welcome in the year 2020!!    Please call for reservations at 203.245.0550.

 

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!!  

FREE ROOMS FOR VETERANS

Veteran’s Day is Monday November 11th and in honor to all those that are serving or have served we offer guest rooms free of charge.    If you are a veteran or know a veteran that would appreciate or are in need of a relaxing night away please send them our way.   It’s always our privilege at the Scranton Seahorse Inn to honor veterans for their service with this offer.

If you are able and have time please observe Veterans Day by finding services or dedications in your town and attending them.

Call Michael at 203.245.0550 to reserve a complimentary room.

 

End of Summer Special – Tuesdays Are Free

Am I really already posting an end of summer special?   It seems like the warm summer sunshine  just arrived and now in a few short weeks school will be starting all over and the wind down of Summer 2019 begins.

The good news is there is still plenty of time (and sunshine) left to plan a last minute getaway to the beach here  in Madison, Connecticut.   So if have haven’t taken the time or made the time to relax with your butt in the sand, the Scranton Seahorse Inn End of Summer Special is too good to pass up.    We have the inside scoop and great tips on the best places to relax, kayak, hike, eat and drink.

 

Any Tuesday night stay is free when you book a Sunday and Monday night.   The beaches are quieter on these days, there’s plenty of seating at our great restaurants in Madison, there are sunrises and sunsets that shouldn’t be missed.   Please make the time to call us today to  book your mini end of summer vacation before I make a new post about a winter special!

Offer is good thru the end of September and is valid only when reservations are made over the phone at 203.245.0550.

Saint Patrick’s Day Dinner….all week!

St. Patrick’s Day Dinners 

 

We will be serving our over night guests a traditional St. Patrick’s Day dinner every night the week March 17th – March 21st.

Join us any night  as we feature choices of Shepard’s Pie, Grilled Salmon, or Irish Lamb Stew in our dining room from 5-7pm.   Irish dinners are included in your room rate.  BYOG (bring your own Guinness).

We will also be serving some delicious Irish breakfast each morning too!

Call us at 203.245.0550 to book your room and reserve a seat at the table.