Breakfast is the bigger word in “Bed & Breakfast”
breakfast table

Welcome to our dining room between 7 and 9 am for a full 3-course breakfast plus your choice of coffee, teas and fruit juices. Breakfast at our Cobble Hill Bed & Breakfast also includes homemade jams from mostly local fruit, and fresh baking. Guests often tell us that they don’t need lunch as our breakfast sets them up for the day’s adventures!Please be sure to let us know when you book if you have any food allergies or dietary restrictions. We are able to accommodate most diets with enough notice.Here’s a sample menu to awaken your appetite!

  • Selection of Coffee & Teas
  • Choice of 4 fruit juices
  • Green fruit salad
  • Scones & fresh bread
  • Frittata with leeks, red peppers, mushrooms, ground turkey & cheese

Breakfast changes daily if you’re with us for a while to enjoy all of the attractions of the Cowichan Valley.

  • Selection of Coffee & Teas
  • Choice of 4 fruit juices
  • Muesli 
  • Bagels and cream cheeses, lemon cake
  • Crepes with apples in a ginger/apricot sauce

A Favorite Recipe at Cobble House.

Our scones, be they raisin scones, cinnamon roll scones, decadent chocolate, or savory scones, are a favorite with guests at Cobble House Bed & Breakfast. We’re happy to share the recipe for you to try at home!

Crepes

Raisin Scones

(This recipe is originally in metric and weighed off on a scale, which is why the measurements are rather strange)

Ingredients

1 ¾ cup all purpose fl our (225 gram)
3 ¾ tsp baking powder (15 gram)
3 ½ tbsp sugar (50 gram)
just under 1/2 cup of buttermilk (125 ml)
just a hair less than ¼ cup of butter or margarine (50 gram)
1 egg
between ¾ and 1 cup of raisins (130 gram)
zest of 1 orange

  • Soak raisins overnight.
  • Preheat oven to 350-375 F (depending on how hot it is)
  • Mix flour, baking powder, sugar and orange zest together. With pastry cutter, blend in the margarine until small crumbs
  • Mix buttermilk and egg together
  • Drain raisins, add to dry mixture and mix them in, then add wet mixture. Mix together but do not overmix, as this makes scones tougher
  • Turn out onto a floured surface and pad into an oval shape. Cut into 8 pieces and bake for about 12 – 15 minutes

DSC_0013We also sometimes make this recipe with dried apricots/ginger/dark chocolate or other variations such as cinnamon roll scones. They taste great any way you make them!

For savory scones, omit sugar, add the same amount of cheese of choice, a pinch of salt, increase buttermilk slightly, some drained sundried tomatoes, 4 slices of bacon cut into small pieces and lightly sauteed. Other items can be substituted, including 1 tsp of ground oregano.

Most of all, enjoy!