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What they say...

describe the image"Breakfast at the Farmhouse is amazing. I'm not just saying "amazing" for the sake of saying it, I really mean it. Their restaurant, in my opinion, is the best restaurant we've been to in the area. Actually, it's the best restaurant I've been to in America." 

Posted to Trip Advisor by a guest from Boston, MA

Farm-to-Table Breakfast at Farmhouse Inn

Don't sleep toooo late... 

Breakfast at Farmhouse InnEach night spent at the Farmhouse Inn culminates in a decadent, three-course breakfast, dreamed up and prepared by Catherine and Breakfast Chef, Trevor Anderson and served to our guests in the Farmhouse dining room overlooking the inn gardens, or out on the patio, weather permitting.

Each breakfast starts with housemade pastry and fruit.  Hot scones, chock-full of blackberries from our garden or flaky sweet cream biscuits slathered with housemade Meyer lemon curd or our own Sonoma organic lavender honey may be the pastry of the day...

The first strawberries of spring, drizzled with locally made balsamic vinegar, or a plate layered with citrus slices- Cara Cara and Blood oranges, plump Ruby Red grapefruit, all glistening in a marinade of rosemary and sweet wine... may come next.

Entrees are farm-fresh, too and always simply delicious.  Eggs Benedict, Farmhouse BreakfastFarmhouse-style, with eggs fresh from the Bartolomei farm, locally smoked ham and fluffy hollandaise is a Farmhouse favorite.  Or, if you like something a bit sweeter, our signature French Toast, bursting with mascarpone cheese and poached orchard pears, served with organic maple syrup and locally made chicken and apple sausages may be more to your liking... Hashes and scrambles, waffles and pancakes, we offer something different and enticing every day.

And don't miss our coffee blended locally just for us, our assortment of Taylor Maid organic teas, our famous hot cocoa and freshly squeezed orange juice...

Breakfast is offered, by reservation, from 8am until 10am daily.

Famous Farmhouse Scones


2 1/4 cups flour
1/3 cup sugar
1 T. baking powder
1 1/2 sticks chilled unsalted butter, cut into cubes
3/4 cups heavy cream

Preheat oven to 400 degrees.

Combine all dry ingredients into an electric mixer or food processor. Pulse until just combined. Add in butter, mixing or pulsing on low until resembling a fine meal. Add the cream in the same method. (The trick to our scones is never over mix. You want the dough very crumbly). Turn out onto parchment paper or lightly floured surface. Gently form into a round disk approximately 1 1/2 inch thick. Cut disk into half and then cut wedges from each half to the size of scone desired. Bake scones on parchment lined baking sheet in center of oven for 12-16 min. until the bottoms of the scones are golden brown.

TOP WITH: sanding sugar (brush with cream and sprinkle on before baking) or a glaze of powdered sugar mixed with cream, citrus or spices (drizzle after baking).

MIX IN:  your choice of dried or fresh fruit, nuts, chocolate and spices. Mix in when you add cream.