Shenandoah Caverns, Luray, VA

You may have noticed that the weather is heating up, and it’s only going to keep getting warmer as we move into spring and then at last into summer. But there is one spot in the Shenandoah Valley that keeps its comfortably cool temperature of around 56 degrees all year long. We’re talking about Shenandoah Caverns in Luray, VA, a 90-year old spot with fascinating formations, concerts and festivals, and the only cavern in Virginia that offers elevator service.

According to the Shenandoah Caverns website, “an hour long guided tour takes you on a one mile trek on crushed gravel pathways through seventeen rooms, each one more spectacular than the next. See the famous ‘Breakfast Bacon,’ marvel at the soaring rooms like Grotto of the Gods, and be amazed by the sparkling calcite crystals of Diamond Cascade.”

If you’re interested in more than just rock formations, then visit during one of the Caverns’ shows or festivals. In fact, one activity, the Shenandoah Jamboree, is coming up on April 4, 2015 and is “the Valley’s premier country entertainment series of shows.” Later this year on November 14, 2015, the Caverns will be presenting Shenandoah Uncorked, a family-friend wine festival with crafts, children’s activities, food, and of course, wine tasting.

Think you’d like to check out Shenandoah Caverns? Complete your adventure with a BBHSV getaway at our Luray member, South Court Inn. Happy caving!


Cream Current Scone Recipe from South Court Inn

There’s never a bad time for a scone, right? Whether it’s an 80-degree summer day or a frigid winter morning, scones are the perfect addition to any breakfast. No one does scones better than a bed & breakfast, and if you can’t make it one of our Shenandoah Valley B&Bs, then you can at least eat like you’re at one! Enjoy this recipe for Cream Currant Scones as prepared by South Court Inn in Luray, Virginia:


2 cups all-purpose flour

3 tablespoon sugar

2½ teaspoon baking powder

¼ teaspoon sea salt

½ cup unsalted butter, chilled and cut into tablespoons

½ cup dried currants

1 cup heavy cream


  1. Preheat oven to 400 F.
  2. Sift together flour, sugar, baking powder and salt. Using a pastry blender to cut butter into the flour mix until mix forms coarse crumbs. Stir in the currants. Pour heavy cream over the dry ingredients and stir with a fork or rubber spatula until combined.
  3. Turn the dough out onto a lightly floured surface. Using floured hands, pat out into a round about ½-inche thick. Using a 3-inch biscuit cutter, cut as many rounds as possible (or cut 10 wedges.) Cover baking sheet with parchment paper, then place dough rounds an inch apart on baking sheet.
  4. Bake until golden brown, about 17 – 20 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature with jam and butter on the side.

Eat and enjoy! To check out recipes from our other member inns, click here.


Photo Credit: Benson Kua

Photo Credit: Benson Kua