New Year Brings New Kitchen Project at Tuck Inn

The New Year is upon us and we've taken on the ambitious project of re-doing our kitchen. Over the many years our kitchen has served us well, but after much consideration it was time for an update. We look forward to serving many more of our valued guests, friends and family once it is completed providing Scott and his daughter Laura (the designer of the whole project) can keep things moving!. As you will see in the pictures, we are in the initial stages of the project and will post more photo's as things progress. Happy New Year from all of us at The Tuck Inn Rockport MA.

See our pictures here!

Come try your hand at baking and enjoy one of Scott's newest recipes this fall

Jumbo Maple-Pecan Scone

2 ¼ cups flour
¼ cup sugar
1 Tbls baking powder
½ tsp baking soda
½ tsp orange zest
¼ tsp nutmeg
½ tsp cinnamon
½ tsp salt
1 ½ sticks butter cut into small pieces
¾ cup buttermilk (plus a bit for brushing)
1 tsp vanilla
½ cup chopped pecans

Glaze:

¼ cup confectionary sugar
3 Tbls maple syrup
Pinch of salt

Combine buttermilk & vanilla and set aside. Combine all dry ingredients in large bowl. Cut butter into dry mixture until is like fine meal. Mix in pecans, add buttermilk until mixture is just moistened. Knead mixture gently several times until it forms a ball.

Place on a greased and floured baking sheet, and pat into an 8" round circle about 3/4" thick, and brush with excess buttermilk. Bake in preheated 375 oven for 20-25 minutes until golden brown. Let cool 2 minutes, then transfer to rack to cool fully.

Drizzle glaze over cooled scone, cut into wedges.

From: The Food Network Magazine - May 2011