Channel Road Inn's Heavenly Buttery Peaches and Cream Scones and an Excerpt from my Novel

Ever experienced something that you just can't seem to get off of your mind, no matter how many years later?

Like a movie, or a song, perhaps a lost love, or even something you did that you wish you could take back... or act on when you chose to remain complacent?

Well, I have a few of those too.

The first, believe it or not... a scone.

We were newly married, and too naive to realize that racking up our credit cards on travel might not be very wise.   Yet, in retrospect, I admire us for really living life and seeking out so many adventures. 

I spent most of the first decade of my life in Santa Monica, so we decided to stay the weekend at The Channel Road Inn, and man, were we happy to find this gem by the beach!  Unpretentious, yet beautifully kept.  Homey, comfy, and most of all, friendly.

Not sure why we checked out so early that Sunday, perhaps it's because two introverts had used up enough words to last the next three months, let alone for the three-hour drive home.

But, as we made our way to the office to turn in our key, I couldn't help but be lured to the breakfast buffet, as I spotted one of the most lovely-looking scones I'd ever seen.  Buttery, with just a touch of sweet, and a really interesting chew from the dried peaches.  You see?  Heavenly.

I loved them so much, that the Innkeeper sent us off with a zip lock bag overflowing with them, for the drive home.

Needless to say, they were gone before we got there, and have been on my mind ever since... 20 some years later.

The other?

My novel.

Yes, I've been working on a novel off and on for about 10 years.  It's an incredible story about friendship, hope, laughter, teamwork, and the magic that happens once we can truly love and accept ourselves. 

And best of all, the story is set in a Bed and Breakfast... and is also about food, which seemed perfect for this post!

A story that is finally ready to be finished (I promise sooner than another 10 years) and told.

So, not only am I sharing an amazing scone recipe with you, but also an excerpt from my book.  Because sometimes sharing things that have meant so much in the past can help motivate, inspire and breathe new life into them.

Nooks and Crannies- Chapter Four Excerpt

The grandfather clock’s sudden chimes startled Sarah, as she made her final rounds of the night, checking for open windows and any glasses left on tables in danger of leaving rings.  She didn’t like the quiet; she didn’t like to be alone.

“What a day, ol’girl,” she spoke quietly to Poodle, her ever-faithful companion who sat perfectly still by her side, anticipating her every word. 
Sarah found Poodle five years earlier as a stray outside of a Walmart. Poodle was such a hellion as a youngster, and she sternly said “Poodle” so often, the name stuck.

She felt tired tonight, but it was a happy kind of tired.  The kind of tired that you don’t mind because you feel content like you’re appreciated, like you have a real purpose in life.  She sat for a moment in her favorite beige leather wingback chair that crackled with each movement, rubbed her swollen foot, and let out a deep sigh. 

It was a long day; up at 6am, breakfast for 15 at 8am, followed by more cooking, and more phones, and more people checking in.  But she loved every minute of it, and she was very good at what she did- everyone said so.
Sarah liked to be needed and reveled in complements.  She often teased George that if she didn’t cook for him every day he’d probably starve to death.  Call it laziness or lack of motivation, it really didn’t matter.  And secretly, she delighted in his complete reliance on her.  It made her feel special.
“Sarah, you coming up?” George’s gruff voice echoed from the kitchen, as the sound of clanking dishes brought Sarah from her meditative state.
“Why that man is incorrigible,” she yelled back, just loud enough for him to hear her, knowing full well he was rummaging through the fridge looking for leftovers.
George cautiously braved the lower levels of the Inn at night, and only past a certain hour when he knew all the guests were neatly tucked away in their rooms. It’s not that he wasn’t friendly, and it’s not that he didn’t like people, but he was a simple man, like mashed potatoes and meatloaf.  And Sarah- well Sarah was special.  Small talk was not his thing; he wasn't well versed in the art of conversation.  Besides, this Inn thing was her idea.

Sarah picked up the pile of cream-colored lace placemats and the three remaining wine glasses from the table and put them into the cherry antique china cabinet that her mother left her.  She turned off all the lights, but one, and blew out the last burning candle.  She grabbed her scuffed brown suede shoes in one hand, and George's rough, calloused hand in the other.  He gave her a peck over her right eyebrow, and they tiptoed together, up the three flights of stairs.

So, back to the scone recipe. 


I wrote to the Inn last week in the hopes that they'd not only know what I was talking about but might be willing to share the recipe.

They did, and graciously e-mailed it right away! (Thank you Dominique and The Channel Road Inn)  I am so honored to share these Heavenly scones with you.  And yes, as I tried these scones again, 20 something years later, I swear... I shed a tear. 

Buttery Scones with Dried Fruit

4 cups flour
4 teaspoons baking powder
½ cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 cup cold butter, cut into small pieces
1 ½ cups sour cream
1 cup dried fruit (raisins, apricots, cranberries…)  *I used dried peaches because that was what they used on our visit, and man was it incredible!
1/4 cup cinnamon sugar (I made it up at a 4:1 ratio of sugar to cinnamon)

Preheat oven to 350 degrees.  In a large bowl, beat together the first 6 ingredients until butter is the size of small peas.  Beat in the sour cream until dry ingredients are just blended.  Do not over mix.  Stir in the dried fruit.

Using a medium-size ice cream scoop, drop scones on a cookie sheet about 1-1/2 inches apart (or I patted out into several small circles and cut into 6 wedges each) Sprinkle top with cinnamon sugar and bake for 17-20 minutes or until lightly browned.


  1. i've nominated you for the Liebster Award! One impression a day.

    1. Wow, that is very cool! Thank you so much Christine!!! I look forward to writing a post on it!!! ;-)

  2. I have a few things that have stuck in my mind for years before I finally got around to recreating them. How great that the folks at the inn knew what you were talking about and were willing to share the recipe. I would have shed a tear as well.

    1. Thanks Stacy! I know, it's amazing that they knew exactly what I was talking about! Hope you enjoy... I've made these twice now, and they are so good! ;-)


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