Scranton Seahorse Inn

Dried Cherry Scones

When you live in a part of the country that doesn’t harvest fresh fruits and berries you sometimes need to come up with recipes that don’t rely on those ingredients.   Of course you can walk into any supermarket any day and find blueberries and strawberries.  But honestly once you’ve spoiled yourself with locally grown and picked berries you’re bound to bedisappointed with the results.   So in places like coastal Connecticut where I’m from it’s good to have some recipes that use dried fruits or spices in your repitoire.

 

This dried cherry scone recipe is a hit at the Scranton Seahorse Inn.   The tart cherries coupled with the sweet and slightly spicy taste of the curry (yes, curry!) usually catches my guests by surprise, in a good way.   I hope you try this recipe.  If you do, let me know what you think and what your friends think when they try it.

Ingredients:

4 cups Cake Flour
1/3 cup

1 T

2 T

1 t

pinch

¾ cup

2

1 ½ cups

1 ½ sticks

Granulated Sugar

Baking power

Curry Power

Baking soda

Kosher Salt

Dried Cherries (dried cranberries can be used here too)

Eggs

Heavy Cream

Unsalted Butter cut into small cubes

Directions:

Preheat oven to 375

Cut butter into small cubes and place in freezer while preparing other ingredients

Sift all dry ingredients together into your food processor and pulse ½ times to combine.   Sprinkle chilled butter into food processor and pulse until the butter is 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.

In a small bowl whisk together 1 of the eggs and cream.

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 floured hands give the mixture a few turns. The mixture will be dry but make sure all the flour is incorporated into the scone dough before turning out onto a light floured counter or large cutting board.

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.

Place the wedges on a sheet pan lined with parchment or a silpat. Whisk and egg with a splash of water and brush the tops of each. If you like a little more sweetness and crunch sprinkle turbinado sugar onto the tops.

Bake on the center rack for about 20 minutes until gold brown and delicious.

 

Oatmeal Scones with Hazelnut & Cherries

I’m a bit behind in sharing some of the recipes I’ve been asked for.   I hope to catch up on that this week.

hazelnutsOne of my favorite recipes (and that of many of the guests) is this scone recipe.   This is not my own invention but a variation of a recipe my friend Jan shared with me.    In my opinion hazelnuts make everything taste good!

 

 

Preheat oven to 375 degrees

  • 1   1/4 cups Quaker oats
  • 1/2 cup coarsely chopped hazelnuts
  • 1/2 cup 1/2 & 1/2
  • 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
  1. Spread oats and chopped hazelnuts evenly on a baking sheet and toast until lightly browned and fragrant – about 7 minutes.  Keep an eye on this and be sure not to burn the hazelnuts.   They will brown before the oatmeal does which is ok.   Remove from oven and cool.   Raise temperature of your oven to 425 degrees.
  2. Whisk together cream and egg.  Reserve 2 tablespoons for glazing scones.
  3. In a food processor combine 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 oatmeal and nut mixture.  Add the cherries.
  4. 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.
  5. Dust your clean 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 reserve liquid and sprinkle with a little sugar.    Place sheet pan with scones in freezer for about 10 minutes.
  6. 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 few minutes.

As always write all call me with questions, especially if the recipe didn’t come out as planned!

Michael

 

 

 

 

 

Saint Patrick’s Day Special

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

Rum Raisin Scones

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.