From Coffee Journal , Winter 1996-97

Chocolate Desserts by Marlene Parrish
A frantic pace of go-there, see-this, do-that is not for every vacation traveler. Many folks prefer to "punch out," to get away from the pressures of city life and hectic schedules. I know I prefer a getaway with a personal touch, where I can wrap myself in cozy comfort, relax in gracious surroundings and feel pampered. And you know what? It's not so much where you go, how far you travel or how long you stay, but how you're treated that ulti- mately makes all the difference. Bed and breakfast inns, affectionately known as B & B's, can be just the ticket. Innkeepers, those congenial men and wornen who go to great lengths to make sure that their guests are more than comfortable, all seem to operate under an unwritten motto- arrive a stranger, leave a friend. At a B & 8, know that your bed will be plush and snuggly, your surroundings inviting and restful. And the food? Well, the delicious homemade goodies are often remembered as being the best part of the stay. Because just about everybody loves chocolate, we asked innkeepers of B & Bs around the country to share a favorite chocolate recipe. When you make these recipes in your own kitchen, remember that the better the quality of the chocolate, the better the end result.
The Youngtown lnn
Rt. 52, Lincolnville, Maine 04849
Tel. 207-763-4290 Fax 207-763-4290
Manuel and Mary Ann Mercier, Innkeepers
The Youngtown Inn is a Federal-style classic farmhouse built in 1810. This grand old home in rural Maine was the center of the Young family farm for more than seven generations. Manuel and Mary Ann Mercier purchased the property in 1991.
" I have been in the restaurant business all my life," Mercier says. "As a professional chef trained in the classics, I have traveled to and worked in crowded cities all over the world. In Maine, we have found everything we want in one place---the space is open. the people are friendly and we are near to lakes, mountains, and the ocean. The Inn is our home. It's so beautiful."
Their guests think so too. The Inn is only five miles frorn Camden Harbor at the edge of Camden Hills State Park and a few rnin- utes from Fernald's Neck Nature Conservancy. In summer, guests swim and fish in Lake Megunticook or explore the hiking trails; in winter, they cross-country ski on groomed trails. Less athletic types enjoy chamber concerts at the opera house or take in the specialty shops in town. Hands down, the most popular feature at the inn is its classic dinner menu in the public dining roorn, with its French-American offerings. Duck breast and pate are right at home with blueberries and Maine lobsters. And on the breakfast table, there will be a basket filled with both croissants and chocolate scones, wedges of shaped quick bread that are richer and sweeter than a baking powder biscuit.

Chocolate Scones
3 cups flour
1/4 cup brown sugar
1 tbsp. baking powder
1/2 tsp. baking soda
5 tbsp. butter
3/4 cup semi-sweet chocolate, coarsely chopped (or mini chocolate chips)
egg wash (1 egg well-mixed with 1 tsp. water and a pinch of salt)

Preheat oven to 450°. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt. With a pastry blender, cut the butter into the mixture until it resembles cornmeal. Mix in the chocolate pieces or chips. In a second small bowl, combine the eggs and buttermilk and whisk to blend. Add the egg mixture to the dry mixture and stir until a damp dough forms and all patches of flour disappear. With lightly floured hands, divide the dough into 3 parts and turn out onto a floured board. Lightly sprinkle the dough with flour and pat each into a flat disk about 5 inches in diameter. With a floured knife, cut each disk into 4 wedges. Lift the wedges onto a cookie sheet, brushing off excess flour, placing them well apart. Using a soft brush, lightly paint each scone with the egg wash. Bake 10 to 15 minutes until they are nicely browned and cooked through. Makes 12.
Scones are best eaten warm or within a few hours after baking. They can also be frozen. Defrost at room temperature for abotu an hour, then warm in a 350° oven for 5 minutes (never use a microwave).
Serve for breakfast, brunch, or with afternoon tea or coffee.