A Bit of Olde England in Lancaster County

Keep Your Sunny Side Up!

It was a rainy Monday...a great time to head for a hot cup of tea at an English tea room. And just where would one find that in Lancaster, County? Well, in Intercourse (of course!) at Ye Olde English Tea Room.

I had the vanilla spice tea, and asparagus/ham quiche with salad, and a cherry scone with real clotted cream. It was great. This was just what the damp and dreary day needed. They also have bangers and mash and meat pies. In the summer months, the iced teas are light and refreshing. It all was so.....English....including the rainy weather outside the windows!

But as we talked and looked around the room, we forgot about the rain. What mattered was the conversation that turned to the hopes and dreams between two good friends. Soon the tiny restaurant filled with customers and we could hear their laughter float in from the next room.

We sat at a round table, with pretty fabrics...not unlike those found in Alice in Wonderland! I couldn’t help but get up from the table when something caught my eye– a book on English gardens, a picture, placemats....it seemed the room was filled with all things tea!

The table was set with wonderful items to explore - from the little teapot napkin rings to the sugar container. It seemed that everywhere you looked, there was something to make you smile.

Then there were those wonderful cheerful English voices – (the owners and staff are all from England) transforming everyday words to dance in your ears.

Did I mention the shopping? Specialty foods from England, interesting jewelry and other little gems are tucked into every shelf, corner, and windowsill. I couldn’t resist these napkin rings – do you recognize Bruce’s artwork?

So, did we just stop in for lunch, or where we transported to some magical place in the English countryside?

Better go for yourself to decide – and if you are a guest of The Artist's Inn, be sure to ask us for a coupon for a free pot of tea. They'll help you keep your sunny side up.

Mad About Maple!

It’s starting to look a lot like Spring in Lancaster County. Bruce noticed white buckets hanging from the maple trees along Wentzel Road during his walk early one morning. He came upon a farmer out feeding his chickens and stopped to chat. “It takes 40 gallons of sap to make one gallon of maple syrup,” said the farmer. “Once you boil the clear liquid, it turns amber.”

Conditions are now perfect for collecting sap – freezing temps at night and 40s in the daytime. Pennsylvania produces quite a bit of maple syrup – less than Vermont, yes -- but more than New Hampshire.

At The Artist’s Inn, we have always served only pure maple syrup. There is just no substitute – we are crazy about the stuff. So, during the month of March, we’ll be featuring breakfasts made with Pennsylvania maple syrup. Stay with us in March and receive your own little jar of Pennsylvania Maple Syrup from Brydonson Farm in Coudersport to take home. It’s the real thing.

Of course, we know that most of you come to The Artist’s Inn for a romantic retreat, to soak off the stress in a whirlpool tub, or in front of a fireplace. Maybe you’re here to connect with each other and, perhaps to even socialize a little with the innkeepers. Not so for all our guests, though. One in particular (we won’t divulge your name, Bob from Iowa) comes purely for the maple pecan scones. It’s the only way we can entice him to return!

Here’s Bob’s favorite scone recipe, and one we’ll be serving when he and his wife Diane visit us again.

Maple-Pecan Scones

2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces
1/2 cup toasted chopped pecans
3/4 cup heavy cream
2 large egg yolks
1 1/4 teaspoons maple extract

Glaze – 1 egg, beaten to blend with 1 teaspoon water

Preheat oven to 425. Line large baking sheet with parchment paper (or use silpat). Place flour, sugar, baking powder, and salt in processor. Pulse to blend. Add butter and stir until mixture resembles coarse meal. Stir in pecans.

Whisk cream, egg yolks, and maple extract in small bowl. Pour into flour mixture, pulse until moist clumps form. Turn dough onto lightly floured surface and knead gently until smooth, about 4 turns. Pat dough into ½ inch thick round and cut shapes for scones, using either a fluted cutter or just cut into triangles. Transfer scones to baking surface. Brush with egg glaze. I like to sprinkle them with coarse sugar.

Bake until scones are browned and tester inserted into center comes out clean, about 14 minutes. Cool slightly and serve warm or at room temperature.

Makes about 18.