Tulip Towns and the Best Bed and Breakfast Inns for Spring

The Free Nights of Spring

  Spring is beautiful in every state but we recommend Holland, Michigan above or any town with an arboretum or public gardens. There’s also the Skagit Valley in Washington state and the towns of La Conner and Mt. Vernon for more tulips. Don’t forget the Natchez Trace for azaleas or Bird of Paradise and wildflowers in the west.

Click and Scroll the lists below for more ideas for free nights in Spring with the Buy-One-Night-Get-the-Second-Night Free Vouchers.

18 Bed & Breakfast Inns Offer Gardens & 50% Off
The Southern Best – 160 Inns
Best Midwest Inns – 150 Inns
Best Inns in the Northeast
Best in the West

Pot ‘O Gold Vouchers

  
3 for $40
March always gives way to flowering April. Get out to see the glory and you’ll save from $75 – $400 at each inn.

*Vouchers for Spring are $13.33 each if you buy 3 at a time. Offer expires midnight 3/22/16
Or $20 each (reg $24.95) OR 2 for $30.
Order now!

*Buy-One-Night-Get-the-Second-Night-Free Vouchers are good at 1,100 inns through December 31, 2016.

Basic Scone Recipe

  
Eagle Centre House B&B, Eagle, WI
A scone recipe that’s perfection every time? The innkeepers swear that this recipe for basic scones is foolproof. As for what to spread on top of a scone, we like lemon curd, clotted cream, honey butter or homemade jam. We’re traditionalists that way.
Ingredients
2 cups all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
5 tbsp. (1/3 cup) sweet butter
1/4 cup vegetable shortening
1/3 cup milk
For a little variety, try adding optional ingredients into the scone such as dried fruits, nuts, berries, etc.

Directions:
Place the baking sheet in the oven and preheat to 450 degrees F. Sift the measured flour twice with the baking powder and salt. Dice the fats into the dry ingredients, then lightly rub in with cool fingertips or a pastry blender until completely blended. Make a well in the center and stir in the milk. Lightly mix with a fork until the ingredients form a soft dough. Turn out onto a floured board and knead very lightly for about 1/2 minute to a loose, smooth dough. Roll out with a rolling pin or pat with the hand to approximately 3/4 inch thick. Stamp out with a 2 inch cutter or cut into triangles with a sharp knife. Lightly knead together any trimmings and roll and stamp out again. Lift with a spatula onto the hot baking sheet, placing 1 inch apart. Brush only the tops with lightly beaten egg or milk. Bake toward the top of the oven for approximately 10 minutes, or until well risen and golden brown. Lift onto a wire rack with the spatula to cool. Yield: Approx. 12 Scones