The Crimson Cottage Inn, a Holland, MI, bed and breakfast inn, has inviting common areas including a living room with a fireplace and a sunroom for dining and unwinding.  The many windows provide you with exceptional views and a relaxing way to begin or end your day on your romantic getaway at our fantastic Michigan accommodations.

The full breakfast served buffet style includes a hot entrée, assorted pastries, yogurt, cereals, fruit, juice, coffee and tea.  Enjoy this in the sun room or dining area, both with views of woods and pond.

Enjoy 4 beautiful seasons with breathtaking changes, many of which you can experience from the comfort of our inn.  From the new buds of spring, to  summer breezes, to the bright foliage of fall to a  winter wonderland, you can choose to be a part of it from inside or out.

We have a library of DVDs, CDs, magazines, and books for your enjoyment during your stay.

Please ask about our corporate traveler rates offered mid week.  We offer quick rise and shine coffee and breakfast pastries with the corporate rate.

Crimson Cottage Tart Cherry and White Chocolate Scones
The balance of sweet, tart, and texture of scones make these a tasty breakfast or afternoon "tea" snack.  Enjoy!

Ingredients:
2 Cups all purpose flour
1/4 Cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup dried tart Michigan Cherries
1/2 cup white chocolate chips
1 teaspoon grated lemon peel
1 1/3 Cups whipping (heavy) cream
1 Cup powdered sugar
2 to 3 tablespoons lemon juice

1. Heat oven to 400 degrees F.  Line a cookie sheet with parchment paper.

2. In large bowl, mix flour, granulated sugar, baking powder and salt withfork.  Mix in dried cherries, white chocolate chips, and lemon peel.  Add whipping cream all at once; stir just until dry ingredients are moistened.

3.  On floured surface, gently knead dough 6 or 7 times or until smooth. Divide dough into 2 equal amounts.  Pat each into a round, about 3/4 inchthick.  Cut each round into 6 or 8 sections like a pie, (depending on your preference).  Place the triangles onto the cookie sheet, spacing about 2 inches apart.

4.  Bake 11-13 minutes or until light golden brown.  Cool 15 minutes. Meanwhile, in a small bowl, stir powdered sugar and enough lemon juice until smooth and think enough to drizzle.  Drizzle over scones.  Serve warm or at room temperature.

Note:  The drizzle is optional, these scones are equally tasty without thedrizzle.  Also these freeze well wrapped in foil and placed in plastic bags,so you always have something to pull out of the freezer when company comes!