Inn at English Meadows (Kennebunk - Kennebunkport, Maine)


Rhubarb Scone Extravaganza

July 4, 2016 by englishmeadows

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We’re deep into rhubarb season here in Maine! We’ve been using it in our cocktails, on our bread, and now in our rhubarb scones! We used Kate’s recipe for Dreamy Blueberry Cream Scones, and adapted it to make use of our abundance of fresh produce! And now you can make them yourself! Here’s how:


2 cups unbleached all-purpose flour

1 tablespoon baking powder

3 tablespoons sugar

½ teaspoon fine sea salt or table salt

5 tablespoons chilled, unsalted butter, cut into ¼ inch cubes.

½ cup finely chopped rhubarb

1 cup heavy cream

Heat oven to 425 degrees


Slice your rhubarb stalks into narrow lengthwise strips. Chop into 1/4 inch cubes.

Slice your rhubarb stalks

Place flour, baking powder, sugar, and salt in large bowl or work bowl of food processor fitted with steel blade. Pulse six times.

measure dry ingredients

Chop butter into 1/4 inch cubes. Using food processor, remove cover and distribute butter evenly over dry ingredients.

slice butter for rhubarb scones

Cover and pulse 12 times, each pulse lasting 1 second. Add rhubarb and pulse one more time.

add chopped rhubarb to dry incredients

Transfer dough to large bowl.

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Transfer to larger bowl for rhubarb scones

Use your hands to shape a well in the center of the dry ingredients. Pour the cream into the center of the well. Stir in cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

Add creme to dry ingredients for rhubarb scones

Knead dough by hand until it comes together.

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On a lightly floured surface press into a 8 inch circle, smoothing the edges. Cut into 10 to 11 wedges.

roll out dough for rhubarb scones

Place wedges on a parchment covered baking sheet. Brush with melted butter and sprinkle with brown sugar, (optional) and bake until very light brown, 12 to 15 minutes.

Bake rhubarb scones

Cool 10 minutes and enjoy warm, or at room temperature.

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Served with strawberry butter!

Yumm!!! Now invite all your friends over for tea and scones, and discuss literature and flower gardens, and feel very fancy. Tra la la.

If you get these into the oven and your kitchen looks rather worse for wear, do not fear your mess: our kitchen looks appalling after baking, too. And we’re pretty much professionals, so you can definitely feel better about yourself about that one.

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Adapted from America’s Test Kitchen Cookbook

We’d love to see how your Dreamy Rhubarb Scones turn out, and what other interesting variations you can think of! You can tag us in your photos on Instagram or share them on our Facebook Page– We can’t wait to see what you dream up!

Happy Baking!


The Inn at English Meadows

New Website Design for The Inn at English Meadows

July 8, 2011 by englishmeadows

The Inn at English Meadows has launched their new website. The Inn at English Meadows is a modern, chic bed and breakfast located in the Kennebunk’s Lower Village, and a enjoyable 8 minute walk from Dock Square Kennebunkport, Maine. This beautiful new site really showcases the wonderfully modern decor, deliciously prepared three course breakfast items, cozy rooms and the Inn’s convenient location by many local attractions and activities. The new website really compliments the recent renovation of The Inn at English Meadows located in Kennebunk Maine.


A sold out weekend!

June 1, 2011 by englishmeadows

We had a full house at The Inn at English Meadows for our first Memorial Day weekend and a lot of great memories were made thanks to all our wonderful guests! Thankfully the sun was shining and our guests were able to see what makes Kennebunkport so special. Everyone spent most of their time out and about, one guest who went golfing was lucky enough to have the pleasure of meeting President Bush at the golf club now that’s a memory that he will never forget. My breakfasts were a BIG hit and I had several requests for recipes which I am happy to share. Most guests needed to a take a walk to the beach after breakfast because they were so full, there were only crumbs left on the plates. We were delighted that our guests all enjoyed the upgrades we made to the inn the new decor was a HUGE hit some guest are asking for the paint colors so they can use them when they get home. Several guests enjoyed our Tea Forte tea’s and Frette robes so much they choose to purchase them to enjoy back at home. On Memorial Day we servedour breakfast a little bit earlier than usual so guests could go the parade. We were all hoping to see President Bush make his annual speech but this year he and Barbara were just enjoying the day like the rest of us. I also must thank again Bjorn & Christine who after check out went into town and brought us back a bottle of wine to thank us for making their stay so special – I can’t tell you how much that meant to us. If all our guests are as wonderful as the guests we had for Memorial Day weekend we will be very happy innkeepers.