Firelight Inn Bed and Breakfast Recipe Featured at University of Georgia Event

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Double Orange Scones from The Firelight Inn on Oregon Creek Bed and Breakfast in Duluth MN were featured on the menu of a special event at The University of Georgia. We were contacted by the Food Services Department at The University of Georgia requesting that we submit a recipe for their 2nd Annual Event “A Sunset Breakfast — Dawn Inspired Dishes Served at Dusk”. We submitted our recipe for Glazed Double Orange Scones which is a favorite of our guests at The Firelight Inn.

The focus of the special event on October 13, 2011 was to give students at the University of Georgia the dining experience of breakfast at Bed and Breakfast establishments from across the United States. The full menu featured 21 recipes from prominent Bed and Breakfast locations and was served to 8,700 hungry students in four dining commons.

Some of the other breakfast items that were included in this special sunset breakfast are Pumpkin Pancakes from the 1882 Aleksander House Bed and Breakfast in Louisville, KY, Gruyere Bacon and Ham Strata from the Korner Kottage in Suttons Bay, MI, Pineapple Zucchini Bread from Runnymede Country Inn in Fredericksburg, TX and Minted Fruit Salad from Amado Territory Inn from Amado, AZ. We’ve included a picture of the full menu!

The University of Georgia in Athens, Georgia received the Loyal E. Horton Menu Award from the National Association of College and University Food Services competing against more than 600 other institutions. Visit them online at www.uga.edu/foodservice.

The Firelight Inn’s recipe for Glazed Double Orange Scones was adapted for use by the University of Georgia’s chefs and food production teams in order to serve it to 8700 students. We thought it might interest you to see how much was required to feed the 8700 students.

For the scones:
576 lbs. and 6 oz. of flour
89 lbs. and 4 oz. of granulated sugar
21 lbs. and 3 oz. of baking powder
11 lbs. and 4 oz. of orange rind
271 lbs. and 14 oz. of butter
254 lbs. and 14 oz. of mandarin oranges (chopped)
118 lbs. and 15 oz. (2+ cases!) eggs
33 gallons, 3 quarts and 3 cups milk

For the glaze:
9 lbs. and 14 oz. of granulated sugar
271 lbs. and 14 oz. more butter!
101 lbs. and 9 oz. of orange marmalade
16 gallons, 3 quarts and 3 cups of Grand Marnier
248 lb. and 7 oz. powdered sugar

We find these amounts amazing, don’t you? We are very proud to be included in this special breakfast event and will cherish the beautiful plate we received today from the University of Georgia which is pictured above.

We would love to cook breakfast for you so make your reservations now at The Firelight Inn on Oregon Creek Bed and Breakfast. The quiet season begins November 1st and rates are lower and the city is much less crowded. Travel to Duluth Minnesota and we’ll deliver your delicious and hearty breakfast to you in your suite where it can be enjoyed by the firelight!

Joy and Jim Fischer, Innkeepers/Owners
The Firelight Inn on Oregon Creek Bed and Breakfast
“Let the warmth of the firelight surround you!”