Shangarry Bed and Breakfast

I can't let an opportunity pass...I want to tell you about the wonderful B & B we stayed at when we went to Calgary, Alberta for Noel's infamous bobsleigh ride.  When I was researching the options for his birthday trip, I came across a listing of Bed and Breakfasts in the Calgary area.  Shangarry Bed & Breakfast caught my eye and I returned to the website several times before deciding that it was just the one. 

And boy, was I ever right.  We were treated to amazing breakfasts served on fine china and drank out of real Waterford crystal goblets (probably my first).  One of my favorite parts was the tea cozy.  Gotta make one of those.

We spent many happy hours at breakfast and in the evening chatting with Josephine, our hostess and her husband, Raghu.  Josephine is from Ireland and has the legendary Irish gift of storytelling.  I'm smiling as I remember topics ranging from Catholic boarding school to Canadian politics to brutal murders!  However, I think she was matched story for story by Noel.  We felt so at home that we really didn't want to leave, especially since the bed was so comfy and the sheets so soft.

I think we took the snow with us.  When we entered the city on Friday afternoon there was not a bit of snow, but it was just starting to fall.  It didn't stop.  It was still snowing when we left on Sunday at noon.  Here's the lovely view from their living room.

At any rate, I heartily recommend Josephine's Shangarry B & B.  And I just had to copy down her recipe for pumpkin scones.  I've been searching for a good scone recipe that is not dry and crumbly.  Finally found it, so I'll share.  Thanks Josephine!

Pumpkin Spice Scones

2 ½ cups flour

1/3 cups packed brown sugar

2 ½ teaspoons baking powder

½ teaspoons baking soda

½ teaspoon each, ground ginger, cinnamon and salt

Pinch ground cloves

½ cup cold butter, cubed

¾ cup buttermilk

½ cup canned pumpkin puree

1 egg

1 teaspoon vanilla

Line large baking sheet with parchment paper.  In a large bowl, whisk together all dry ingredients.  Using a pastry blender, cut in the butter until crumbly.  In separate bowl. Whisk together buttermilk, pumpkin puree, egg and vanilla; pour over flour mixture.  Stir with fork to make soft ragged dough.  With lightly floured hands, press dough into ball.  On floured surface, knead gently 10 times.  Pat out into 10 X 7” rectangle; trim edges to straighten.  Cut rectangle into 6 squares, cut each diagonally in half.  Place on pan.  Bake in center of oven at 400 degrees until golden 18- 20 minutes.  (Note:  Josephine cut hers with a biscuit cutter about 1 ½” in diameter.)

Cinnamon icing:  In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons milk and 1/4 teaspoon cinnamon.  I thinned mine a bit more, put it in a small plastic bag, cut the corner off and drizzled over the scones.