Guest contributor: Mary Pellegrini – Old Parkdale Inn Bed and Breakfast in Oregon’s Hood River Valley
Many years ago we received the Joy of Cooking Cookbook as a wedding gift, 1972 edition. My dream of being an innkeeper started about 25 years later. I went to JOC for breakfast treats inspiration. Steve and I had scones almost every weekend relying on this simple scone recipe:
Preheat oven to 400° and prepare cookie sheet with a sheet of parchment paper
2 cups flour
2 ¼ teaspoon baking powder
1 tablespoon sugar
½ teaspoon salt
Cut into this ¼ cup of butter
Beat in a separate bowl
2 eggs
⅓ cup of cream
Reserve about a tablespoon of this
Make a well in the dry ingredients and pour in liquid. Stir with a wooden spoon, incorporating all the liquid, working as little as possible. Place it on a lightly floured board, form it into a flat round about ¾ inch thick. Brush on reserved cream/egg, sprinkle with salt or sugar and cut into 6 triangles.
Transfer to prepared baking sheet and bake about 15 minutes.
I’ve made a variety of scones using this simple recipe: ham and cheese, blueberry, apple cinnamon, peach, orange ginger. This morning: Pumpkin Spice. Added about a teaspoon of Pumpkin Spice mix and about a half cup of canned pumpkin. And made a pumpkin pie spice glaze: 1 cup powdered sugar, 2 tablespoons Califia Farms Pumpkin Spice Barista with Oat milk and a shake of pumpkin pie spice.
Mt Hood and Columbia Gorge Region Bed and Breakfast

Phone: 541-352-5551 View Old Parkdale Inn Availability
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