So we encourage all of our friends, guests and former guests to think about making a contribution to the Vermont Relief Fund, which is being organized by United Way agencies across the state.

We’re very lucky that we weren’t personally affected by the flooding. So we’re open and looking forward to welcoming friends old and new.  A lot of places in the state aren’t able to welcome visitors right now, though, so please ask us and we’ll give you recommendations about where to visit. If you want to see some of the destruction, the best way to do it is online, such as the Vermont Public Radio site.

And, finally, many of our colleagues at B&Bs in the flood zone have been badly hit. To all of you, call us or email us (stay@comstockhousebb.com) and let us know how we can help.

Warren & Ross

• 2 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2/3 cup plus 1/4 cup sugar
• 1-1/2 cups medium-grind yellow cornmeal
• 1 cup (2 sticks) cold unsalted butter, cut into 1-inch cubes
• 3/4 cup dried sweet cherries
• 1-1/4 cups buttermilk

Preheat the oven to 425°F. Spray a baking sheet or line it with a baking mat. Sift the flour, baking soda and baking powder together into the bowl of a stand mixer or a large bowl.

If Using a Stand Mixer: Add the salt, the 2/3 cup sugar, and the cornmeal to the bowl and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the cherries. Make a well in the center and add the buttermilk. Mix briefly, just enough so the batter sticks together; there will probably still be a little dry mix in the bottom of the bowl. Let the batter stand for 5 minutes.

If Making By Hand: Add the salt, the 2/3 cup sugar and the cornmeal to the bowl and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or two dinner knives until it is the size of small peas. Using the spoon, mix in the cherries. Make well in the center and add the buttermilk. Mix briefly, just enough so the batter sticks together; there will probably still be a little dry mix in the bottom of the bowl. Let the batter stand for 5 minutes.

Drop by rounded tablespoons onto the prepared pan about 2 inches apart.*  Sprinkle the 1/4 cup sugar on top of the scones.  Place the scones in the oven on the middle rack and immediately turn the temperature down to 375°F. Bake for 20 to 25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.

*Scones are better frozen at this point—they‘ll have a higher rise if you freeze them first.

Makes about 12 scones.

• 2-1/2 cups unsifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable shortening
• 1 large egg
• 1 cup buttermilk or 4 tablespoons buttermilk powder
• 1/2 cup raisins (optional)
• Cinnamon sugar for tops

Adjust the oven rack to the lower third of the oven.  Preheat  the oven to 375°F.  Spray or use a non-stick mat a large cookie sheet.

Sift (or wisk well) the dry ingredients (except the brown sugar) into a large bowl.    Add the brown sugar, shortening, egg and buttermilk and beat with an electric mixer until the batter is blended and smooth, about 1 to 2 minutes.  Stir in the raisins.  It’s best to let the batter rest in the refrigerator for about 30 minutes before the next step.

Drop the batter by the heaping tablespoonful onto the prepared baking sheet.  Sprinkle each mound with sugar.  Bake about 15 minutes, or until the buns are golden brown—avoid overbaking or they tend to dry out.  Serve warm or at room temperature.

We’ve also made orange-currant buns by substituting the raisins with currants and adding the zest of 1/3 to 1 orange, omit the ginger and and cloves.  There are plenty of ways to be creative like that with the recipe.  Enjoy!  And if you freeze the buns for at least 30 minutes after you’ve placed them on the baking sheet, but before baking them, they will rise better.  (It’s also a nice way to bake only the amount of buns you need that day.)

Yields 18.

• 1 cup all purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 4 eggs
• 1 cup half and half*
• 1 teaspoon vanilla extract
• 2-3 apples cut into thinly sliced wedges**
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• Powdered sugar for garnish
• 3 tablespoons melted butter

Pre-heat oven to 400°F.  Combine flour, sugar, and salt.  Whisk in eggs, cream and vanilla.  Add 3 tablespoons melted butter and stir until smooth.

Heat a 9 or 10 inch oven-proof skillet over medium-low heat.***  Spray skillet with cooking spray or coat with a small amount of butter.  Add batter to skillet and cook a few minutes—just until it begins to set.

Combine brown sugar and cinnamon.  Add apple slices and toss to coat.  Place the apple slices in a decorative pattern on batter in the skillet.  Put skillet in oven, lower heat to 375°F and bake for 20 minutes, until center is firm, top will be slightly brown, and it has risen in the pan.  Slice and serve immediately.

*For a lower fat version you can also use 1/3 cup low fat cottage cheese and 1/3 cup plain yogurt, puree in food processor until smooth, and then add 1/3 cup milk  (Julee Rosso’s Low Fat blend in Great Good Food).  The texture will be bit different.  Or use 1/2 cup milk and 1/2 cup half-and-half.

**We’ve also made this with pears and substitute 1/4 teaspoon nutmeg for the cinnamon.  In the summer lemon zest and blueberries (1 cup) is a favorite at The Comstock House.  As is our “sunflower clafouti”—place peach wedges around the outside edge of the pan with blueberries in the center for the eye of the flower!

***A cast iron skillet works best—be careful not to have heat too high or bottom will burn.