Recipes of the Month
Swantown Inn's Scottish Scones
- 2 cups sifted all-purpose flour
- 2 Tbs. Sugar
- ½ tsp. baking soda
- ½ tsp. salt
- ¼ cup butter or margarine
- Fruit / Nuts of your choice
- ¾ plus 2 Tbs. Buttermilk
Preheat oven to 450. Sift together flour, sugar, baking soda, and salt into a mixing bowl. Cut butter or margarine into small pieces and add to dry ingredients. Blend together until mixture is crumbly. Make a well in the center of the mixture and gradually add the buttermilk, stirring gently with a fork. Fold in fruit and nuts. Mix just until soft dough is formed. (We use a food processor and pulse once for the dry ingredients and blend until just after all the buttermilk is added).
Turn onto a lightly floured surface pat into a circle ½ inch thick at the edge, with the center slightly thicker. Cut into 8 equal pieces. Place each of the 8 pieces on an ungreased baking sheet. Bake for 12 to 15 minutes, until golden brown. Best served warm.
Eight Scones.
Recipe from Swantown Inn Bed & Breakfast, Olympia Washington
"I'm just not an early riser!" Coffeecake
Cake ingredients:
- 2 cups flour
- 1 cup sugar
- 1 cup buttermilk
- 2/3 cup butter (melted)
- ½ cup brown sugar
- 2 farm fresh eggs
- 2 Tablespoons dry milk
- 1 Tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Combine all of the above cake ingredients in mixing bowl. Mix at low speed just until blended. Place in 9" x 13" baking pan lined with parchment paper.
Dry Ingredients:
- ½ cup brown sugar
- ½ cup chopped walnuts or pecans
- ½ teaspoon of freshly grated nutmeg
- ½ teaspoon cinnamon
Mix dry ingredients in a small bowl and sprinkle over the batter. Cover the cake with plastic wrap and refrigerate overnight.
- ¼ cup melted butter
In the morning, drizzle melted butter on cake and bake in a preheated 350 degree oven for 30 minutes or until top of cake is firm and the top is golden brown. Cool for 15 minutes on rack and serve warm. Yummy!
Recipe from Arlington's River Rock Inn, Arlington Washington
Greenlake Guest House's "Dutch Baby" - Puff Pancakes
- 4 eggs
- 1 C Flour
- 1 C Milk
- Dash of salt
- 1/2 tsp Vanilla extract (optional)
- 4 Tbsp. Butter (or less)
Preheat oven 425 degrees. Place butter in stardard cast iron skillet or 2 quart baking dish or pie pan. Place in oven until butter is melted.
While butter is melting, beat eggs in mixer and then add milk, then flour and beat for about 1 minute or so until batter is smooth.
Remove pan from oven and pour batter into hot pan. Bake until puffy and golden, about 20 minutes. Cut into wedges and serve sprinkled with powdered sugar, lemon wedge, or fresh berries. Serves 2-4 people.
We make this using 6 inch miniature cast iron skillets. Spray cast iron skillets with PAM, then put about 1/2 Tbsp butter and 3/4 Cup of batter into each cast iron pan (do not fill more than halfway or batter will over flow). Bake about 12 minutes. Serves about 4 people.
Recipe by Blayne & Julie McAferty at the Greenlake Guest House in Seattle, WA