Baking has been a passion for Mary for many years, and to her delight, this passion is now being channeled with the bread, scones, cookies and other desserts she makes for our Seneca Lake bed and breakfast. Gluten-free foods are her new specialty.

Mary is continually working with new bread recipes for our guests. The photo above shows our current white and whole wheat breads.

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Click on the links below for the recipes to some of our favorite breads as well as bread making tips:

White Breads:

Wheat Breads:

Bread-Making Tips 

The Pearl of Seneca Lake Bed and Breakfast is renowned for its homemade breakfast foods and our bottomless cookie jar.

Breakfast is served family style, with the option of eating privately, either in the guests’ rooms or on our lakeside deck. Breakfast is served between 8:30 and 10:00 AM (or at other times previously arranged). Many guests comment that the servings are generous enough that they can skip lunch or have a late lunch. A typical breakfast starts off with orange and cranberry/raspberry juice, fruit cup, fresh-made applesauce, melons, strawberry/rhubarb, depending on what is in season locally. Hot-from-the-oven scones are available while the made-to-order entrée is being prepared. The entrée may include eggs to order, pancakes, waffles, quiche, crepes, and frittatas, accompanied by sausage, ham, bacon or turkey-sausage hash. Homemade white and whole-wheat toast is served daily. Gluten-free baked items can easily be made upon request. We also strive to accommodate any special dietary requirements, like vegetarian, lactose intolerant, gluten-free and low fat / low cholesterol.

Our beverage center is available 24 hours a day and includes an individual-serving coffee maker with a huge assortment of regular and decaf flavors. There is also a variety of loose-leaf teas as well as traditional tea bags and cocoa. Accompanying the hot beverages are our homemade cookies. Cold water and sodas are available in the refrigerators in each guest room. Popcorn is available in each room and can be made in the in-room microwave.

Please visit this page often, as we will be sharing some of our guests’ favorite recipes courtesy of the kitchen at The Pearl of Seneca Lake Bed and Breakfast.

Below are links to recipes for some of our favorite breakfast items.

Orange Chip Scones


  • 2 cups Flour
  • 1/2 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 8 tablespoons Butter (cut into 1/2 inch pieces)
  • 1/2 cup Chocolate Chips
  • 1/2 cup Golden Raisins
  • 1/2 tablespoon Orange Peel (grated)
  • 2 Egg (slightly beaten)
  • 1/2 cup Buttermilk
  • 1/2 teaspoon Orange Extract
  • 1 tablespoon Milk or Half & Half


Step 1
Preheat the oven to 350 deg. Grease a baking sheet, use parchment paper or silpat liner. The secret to scones is to keep the dough cold.
After I have cut the butter into the flour mixture, I often place the bowl in the freezer for a few minutes. (I have also prepared the dry ingredients and froze it until I am ready to proceed.) After the scones are made, I place them on the refrigerator shelf till I am ready to bake them.
Step 2
In a large bowl with a pastry cutter or food processor add:
2 cups flour
½ cup sugar
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
8 tbsp butter cut into ½ inch pieces
Cut butter with pastry cutter into flour mixture or pulse the flour and butter a few seconds in food processor, being careful not to over mix and warm the butter. (You want chunks of butter that will melt in the oven)
Step 3
Add to mixture:
½ cup choc chips
½ cup golden raisins
½ tbsp grated orange peel
Step 4
Gently add the following mixture to dry ingredients:
1 egg slightly beaten
½ cup buttermilk
½ tsp orange extract
Mix till all the ingredients come together. Form into a round about ½-1 inch thick. Cut into triangles and place on baking sheet
Step 5
Brush the scones with:
1 egg slightly beaten
1 tbsp milk or half and half
Sprinkle with sugar.
Step 6
Bake 350 deg for 18 - 22 minutes. Best when eaten warm.

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Orange Marmalade Scones


  • 3 cups Flour
  • 4 teaspoons Baking Powder
  • 3/4 teaspoons Salt
  • 1/2 cup Sugar
  • Grated rind of 1 orange
  • 1/2 cup Butter
  • 1 Egg (large)
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Flori di Sicilia flavoring ((or 1/2 tsp. orange extract))
  • 1 cup Buttermilk ((or 1 cup of milk and 1 tbsp white vinegar or lemon juice. Le t sit about 5 minutes.))
  • 2/3 cups Orange Marmalade


This recipe came from King Arthur Flour. I have changed the recipe to make individual scones. They use a 9” round cake pan. They also call for an orange flavored extract that I use, Fiori di Sicilia, (available from King Arthur Flour), but orange extract can be used. I usually roll out the dough and cut it into biscuit shapes


Step 1
Whisk together:
3 cups flour
4 tsp baking powder
¾ tsp salt
½ cup sugar
Grated rind of 1 orange
Step 2
Cut in the butter, using your fingers, a pastry fork, a
pastry blender or an electric mixer.
The butter lumps are important to ensure flaky, tender scones.
½ cup butter
Step 3
Whisk together and add to dry ingredients until everything is well moistened and just combined:
1 large egg
1 tsp vanilla extract
¼ tsp Flori di Sicilia flavoring (or ½ tsp orange extract)
1 cup buttermilk (or 1 cup of milk and 1 tbsp white vinegar or lemon juice. Let sit about 5 minutes)
Step 4
Spread the scones on a buttered cookie sheet. Flatten with wet hands and make an indentation with your finger in each center.
In each indentation add a tsp marmalade:
about 2/3 cup orange marmalade (total)
Step 5
Sprinkle each scone with sugar. I always refrigerate until ready to bake.
Step 6
Bake in preheated 400 deg oven for about 18 minutes.

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Toffee Scones


  • 1/2 cube butter (chilled)
  • 1 cup Sour Cream
  • 3 cups flour
  • 1/3 cup sugar
  • 2 /12 teaspoons baking powder
  • 3/4 teaspoons salt
  • 1/2 cup toffee chips


(Like all scones, they can be made ahead, refrigerated and baked as late as the next day.)


Step 1
Combine dry ingredients (first 5 listed)
Step 2
Cut the butter with a blender, fork or pastry cutter into the flour mixture leaving chunks of butter. (I chill the butter/flour in the freezer for a few minutes so that the butter chunks firm up and melt in the oven.)
Step 3
Add to the very cold butter/flour mixture the sour cream. The mixture could be grainy and not come together easily. This could be due to the flour and the lack of moisture in the air. If necessary, just add more sour cream or a little milk.
Step 4
Knead just a few times and roll out into a circle. Try not to handle the dough too much or it will become tough.
Step 5
Cut into triangles and place on greased cookie sheet.
Step 6
Brush with milk and top with sugar.
Step 7
Bake at 400 deg for about 15 minutes.

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Oven Omelet Roll-Up


I tried quite a few recipes before I found this one on the Internet.   I use an 8 1/4" x 11 3/4" jelly roll pan with sides.

Preheat the oven to 350 deg.   Line the bottom of a jelly roll pan with parchment paper, leaving a 1 inch overhang on the two shorter sides.   Grease the parchment paper.   Do not skip the parchment paper on this recipe.   You will need it to roll up the eggs.


Step 1
Whisk together:
1 cup milk
1/4 cup cornstarch
Step 2
10 large eggs
1 tbsp Dijon mustard
Salt and pepper
Step 3
Pour into prepared p[an and sprinkle with:
3/4 cup cooked ham, sausage or bacon (optional)

Bake until the edges of the omelet are set - about 15-18 minutes.
Step 4
Sprinkle with:
1 1/2 cup shredded cheese

Bake until the cheese has melted (2-4 additional minutes)
Step 5
Let the egg sit for a few minutes, and then beginning at one shorter end, lift the parchment and roll up tightly, peeling back the parchment as you go.

Slice and serve.