Inns Magazine Issue 2 Vol 22 Gourmet 2018 - Page 20

“Our tearoom specializes in Victorian era recipes dating back to the 1800’s to present. The restaurant also offers traditional fare from specialty soups to a Ribeye steak. To avoid some wait reservations are recommended for tea, lunch or dinner. Tea times are 11, 1 & 3:00pm.”

Most of the food recipes she collected are hers made from scratch. She makes tiny French pastries all byhand. Just plan simple recipes with real southern charm. These recipes are very easy to follow, and this cookbook makes a great gift for the beginner to the season baker

To order your copy please contact the B&B at:

620 W Washington St,

Monticello, FL 32344, USA

Phone: +1 850-997-1111

“Our tearoom specializes in Victorian era recipes dating back to the 1800’s to present."


Blueberry Oat Scone

3 c. flour

11 T. butter, cut in cubes

1/3 c. brown sugar

1 c. old fashioned oats

1 1/2 tsp. baking soda

1 c. blueberries

3/4 tsp. kosher salt

1 3/4 c. half-n-half

1 T. plus 1 tsp. baking powder

1 tsp. vanilla

Preheat oven to 350°. Line baking sheets with parchment paper. Combine flour and next 4 ingredients in a food processor; blend 5 seconds. Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl. Add oats and blueberries and stir to blend evenly. Stir half-n-half and vanilla in a small bow. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).

Using a ice cream scoop, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with coarse sugar (turbinado). Bake for 25-30 minutes or until done.

Makes: 14-16 scones