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Breakfast at Albany House

We love preparing breakfast for our guests. For us food has always been a way to share experiences with our friends. So we still offer a full breakfast served in our dining room.

Every morning at Albany House starts with coffee, tea, or cocoa available an hour before breakfast. Guests can sit on the large front porch or in the living room. In winter, enjoy a roaring fire while you prepare for your day or read the morning paper. At the appointed time, we open the big sliding door and everyone is invited in for breakfast.

Breakfast starts with fruit and homemade bakery, then a sweet or savory entree. Afterward guests often remain at the table making new friends and sharing adventures.

Fan Favorites

The best thing about food is sharing. Many of our best recipes have come from friends and family. Here is one of our current favorites:

Lemon Poppy Seed Scones from Albany House B&B

Lemon-Poppy Seed Scones

Makes 8 Scones Working Time 15 Min. Total Time 50 mins

2 cups all-purpose flour
3 tablespoons granulated sugar
2 tablespoons poppy seeds
zest of 2 large lemons
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
1/2 cup heavy cream
1/4 cup plus 1 tablespoon fresh lemon juice
1/2 cup confectioners' sugar

1. Preheat over to 400°F. In a large bowl, combine flower, granulated sugar, poppy seeds, lemon zest, baking powder, backing soda, and salt. Using a pastry cutter or two knives, cut in butter until mixture resembles very coarse meal. Pour in heavy cream, then add 1/4 cup lemon juice, stirring just until dough forms.
2. Using your hands, gather dough together and gently press into a ball. Transfer dough to a parchment-lined baking sheet and shape into 8-inch disk. Cut into 8 wedges and separate so scones are about 1 inch apart. Bake until golden and a toothpick inserted into center comes out clean, 12-14 minutes. Transfer scones to a wire rack and let cool, about 20 minutes.
3. Meanwhile, in a small bowl, mix confections' sugar with remaining lemon juice and stir until smooth. Using a spoon, drizzle glaze over cooled scones.