While heading to the Southern Oregon coast, we stopped at Hellgate Jetboat Excursions and River Rock Gift Store and Cafe in Grant’s Pass.

We expected a little gift shop with a counter that booked excursions. Wow, were we wrong! In addition to being able to satisfy the needs of those wanting to book excursions, we discovered a store filled with beautiful home furnishing and accessories. But, the biggest find was the River Rock Cafe on the second floor.

We enjoyed fresh blueberry scones right from the oven for our enjoyment. I consider myself somewhat of an expert on scones since my first scone adventure in England in 1989 (but not my last), and I was shocked. Chef Hamlyn produced the finest scones I’ve ever experienced (you don’t need to know how many I’ve tested).

Travis began creating recipes in college and then as a paramedic and firefighter where he cooked gourmet meals for the crews. It was good practice. He is a great example of a self-taught chef who gained his expertise by reading, watching, learning and doing.

The day we experienced the River Rock Cafe, Chef Travis was quite busy. I asked for the scone recipe but was not sure I’d get it. However, with perseverance and having someone else follow-up for me, the Chef came through. So, I share it with you–the scones I think should be award winning.

Before I give it to you, I need to pass on a comment from Chef Travis, “One important thing to let your readers know is that these scones will only be as good as the products you put in them. One of the most important ingredients is the butter. We import a European butter with a higher butter fat content. This helps give the scones their rich flavor and moist little crumbles. There are plenty of domestic butters that can achieve this same outcome. Those interested should look for a butter that has a butter fat content of 80% or more.”

Blueberry Scones


5 level cups Flour
4 Tbsp Sugar
1 1/4 Tbsp Baking Powder
1/2 tsp Salt
1 1/4 cups Butter
6oz Buttermilk
6oz Milk
2 Eggs
Fresh Lemon Zest to taste
1 cup white Chocolate Chips
2 Cups Blueberries

Pre-heat oven to 325
Mix all dry ingredients with the butter while reserving the chocolate chips, blueberries and lemon zest to the side.

After the dry ingredients have been mixed with the butter the chocolate chips, blueberries and lemon zest can be incorporated into the dry ingredients.

In a separate bowl mix the wet ingredients.

Then fold the wet ingredients into the dry ingredients.

Divide dough into 8-10 scones depending on size desired.

Place on lined cookie sheet and bake for 15 min.

Rotate pan 180 degrees and bake for another 15 min.

Allow scones to cool and drizzle with lemon icing.

To make the icing combine

2 Tbsp. Fresh squeezed Lemon Juice
1 1/2 Cups Powdered Sugar
Lemon Zest to taste

We hope you enjoy this decadent indulgence. Some things are just worth the extra calories. Please let us know how you enjoy these.

Hellgate Jetboat Excursions and River Rock Gift Store and Cafe
Robery Hamlyn
541 479 7204


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Maralyn Dennis Hill

Maralyn D. HillThe Epicurean Explorer

Executive Editor, Luxe Beat Magazine

Editor-in-Chief, Where and What in the World

Member: International Food Wine & Travel Writers Association (IFWTWA)

Member: Society of American Travel Writers (SATW)

Member: Society of Professional Journalists (SPJ)

Luxury & Culinary Journalist, Speaker, Food Judge

ment’or – Inspiring culinary excellence

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