Colleen’s Ginger Scones Recipe

Candied ginger for Candied Ginger Scones Recipe.
Candied ginger for Candied Ginger Scones Recipe.
Candied ginger for Candied Ginger Scones Recipe.

This recipe came to us from our cook, Colleen. The scones are light, not too sweet and delicious.

Makes 12 scones.

Pre-heat oven to 500 degrees

Ginger Scones Recipe Ingredients:

  • 3 cups of flour
  • 2 Tablespoons of baking powder
  • 1/3 cup of sugar
  • 1/2 teaspoons salt
  • 1 stick of room temperature butter
  • 3/4 cups of candied ginger, cut into 1/4 inch chips.
  • 2 eggs beaten (Reserve some of the egg for an egg wash.)
  • 1 cup of milk

Directions:

Combine dry ingredients in a medium-sized bowl and set aside.

Combine wet ingredients in a small bowl then add to the dry ingredient. Knead the mixture on a floured surface, 25 – 30 strokes. Dough may be sticky, fold in more flour if needed. Roll out to 1 inch thickness and cut with a 1 1/2 inch round cutter. Place scones on a greased cookie sheet. Brush with the reserved egg wash.

Sprinkle with  sugar in the raw (optional)

Turn the 500 degree oven down to 425 degrees. Put the scones into the oven and bake for 10 – 13 minutes or until tops are golden brown.

Remove from oven and let cool on a wire rack.

Serve warm with butter and/or jam. I enjoy them with a hot cup of tea.


Cape Cod's Stowe Room, A
Harriet Beecher Stowe room
Cape Cod's Roosevelt Room, B
Cape Cod’s Roosevelt Room, B

While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs and a relaxing stay before and after your day.

Amazing Pie Crust Recipe

Perfect pie crust on an apple pie.

Amazing Pie Crust Recipe

Recipe is for two 9″ single crust pies.
Perfect pie crust on an apple pie.
Perfect pie crust on an apple pie.

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 5 tablespoons cold water

Directions:

Preheat the oven to 350 degrees F.

In a large bowel sift together flour and salt. Cut shortening into flour mixture using a pastry blender. Continue working the dough until quarter-inch balls are formed. Sprinkle water into the mixture one tablespoon at a time. Mix gently with a fork until the dough forms a ball. Divide the ball in half.

Form each half into a pancake and place into a 2 gallon plastic food storage bags. (The second pancake can be frozen for future use.) Do not seal the bag of the half that you are rolling out. Sprinkle the counter top with water and place the bag on the counter. Roll the dough into a circle that is one inch larger than the upside-down pie plate. If the pastry sticks to the inside of the bag, you can sprinkle flour on it.  Slit the bag on all three sides and remove the top sheet.

Flip the dough onto the pie plate and peel off the plastic. Press the dough into the plate and trim the edges even with the plate. Pinch or crimp the edges. Put the pie shell into the freezer for one hour.

When you remove it from the freezer, fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with dried beans (two pounds) and place it in the oven. Bake for ten minutes.  Take the shell from the oven, remove the beans and foil and bake for another ten minutes or until the crust is dried and beginning to turn brown.

Now you are ready for the filling.


Cape Cod's Stowe Room, A
Harriet Beecher Stowe room
Cape Cod's Roosevelt Room, B
Cape Cod’s Roosevelt Room, B

While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures or even just after some delightful pie, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs and a relaxing stay before and after your day.

Pumpkin Pancakes

Pumpkin Pancakes

Ingredients:

  • 2 cups buttermilk
  • 1 cup pumpkin puree
  • 2 eggs
  • 4 egg whites
  • 3 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons Pumpkin Pie Spice Blend
  • olive oil cooking spray
  • whipped butter

Directions:

In a large bowel, using an electric mixer set on medium to high speed, whip the egg whites until they form soft peaks, set aside  In a large bowel combine buttermilk, pumpkin puree, eggs, butter and vanilla. Stir with an electric mixer on a slow setting. In a medium bowel sift together; flour, baking powder, baking soda and spice blend. Gradually add the dry ingredients to the wet mixture. Do not over mix. Using a folding fork, gently fold the egg whites into the batter.
Heat the grill to 325 degrees. Spray olive oil cooking spray onto the surface of the grill. Use a 1/3 cup cooking ladle to pour the batter onto the grill. When the pancakes are dry around the edges and form bubbles, they are ready to flip. Cook until they are golden brown.
Serve topped with whipped butter and maple syrup.

More Cape Cod B&B Recipes


Cape Cod's Stowe Room, A
Harriet Beecher Stowe room
Cape Cod's Roosevelt Room, B
Cape Cod’s Roosevelt Room, B

While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of Cape Cod adventures, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs and a relaxing stay before and after your day.