In this episode of Inn the Wild, Laurie and Jason discuss some breakfast and hospitality inspirations, reopenings on the Cape, and Brewster in Bloom. The recipe of the week is Spinach Scone.

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SPINACH SCONE

Servings: 12 scones

Ingredients:

• 2 ½ c flour
• 3 ¾ tsp baking powder
• 1 ½ tsp kosher salt
• 1 tbsp sugar
• ½ cup cold butter, grated with a cheese grater
• 2 c fresh spinach, roughly chopped
• 1 ¼ c feta, crumbled
• 1 ¼ c heavy cream, plus a little extra for brushing
• fresh cracked pepper

Steps:

1. Preheat oven to 400 degrees.
2. Whisk all dry ingredients together in a large bowl. Add butter and mix with your hands until it looks like coarse crumbs.
3. Add spinach and feta and mix until combined. Add heavy cream and mix until fully moistened.
4. Dump the dough onto a lightly floured surface and shape it into a round flattened disc, about 10” across.
5. With a sharp knife, cut dough into triangles and place on baking sheet about 2” apart.
6. Brush with heavy cream, give a turn of black pepper on top and bake for 14 minutes or until edges are golden brown.
7. While scones are baking, make chive butter by whipping 1 stick of softened butter with ¼ c dried chives. Serve with warm scones.

Brewster Fish House

The Ocean House

Lune

Clean Slate Eatery

Fin

Chatham Fish Pier Market

Sesuit Harbor Café

Brewster in Bloom

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Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.

Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay