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NFBBA Welcomes New Member Wickham-Prince B&B


Wickham-Prince B&B is located in the hamlet of Southold, New York, in the heart of Long Island’s wine country. Wickham-Prince underwent 6 months of renovation last year and opened on July 1, 2016. We are proud to offer deluxe accommodations with en-suite bathrooms and amenities that include body washes, shampoo, hair dryers, and bathrobes. The rooms also include free Wi-Fi, TV, iron and ironing board. Our B&B has an intimate setting with 2 rooms and a main dining and sitting area. The professionally landscaped patio garden provides a lovely, quiet place to read or enjoy a glass of wine.

The Wickham-Prince B&B is centrally located on the North Fork with wineries, breweries, restaurants, beaches, and shops all within an easy walk or a few minutes drive. We have ready access to many modes of public transportation. Stops for the LIRR and Hampton Jitney are a short 3 minutes walk.

Whether you are coming to the North Fork for a get away or a celebration we are open year round to help you enjoy all the area has to offer.

The following recipe (from Baking for Two) is one of many different treats we make to help make your stay special. :

 

Maple-Pecan Scones

Makes 4 Scones
For the best texture, let the scones cool for at least 20 minutes before glazing.

½      cup heavy cream
2 ½  tablespoons maple syrup
1       cup (5ounces) all purpose flour
1 ½  teaspoons baking powder
¼     teaspoon salt
2 ½  tablespoons unsalted butter, cut into ¼ -inch pieces and chilled
¼    cup pecans, toasted and chopped
3      tablespoons confectioner’s sugar

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper.
  2. Combine cream and 1 ½ tablespoons maple syrup in small bowl; set aside. Pulse flour, baking powder and salt in food processor until combined, about 3 pulses. Scatter butter over top and continue to pulse until mixture resembles coarse cornmeal with some slightly larger butter lumps, about 6 pulses. Transfer mixture to large bowl and stir in pecans. Using rubber spatula, stir in cream mixture until dough begins to form, about 30 seconds.
  3. Turn dough and floury bits onto lightly floured counter and knead until rough, slightly sticky ball forms, 5 to 10 seconds. Shape dough into 5-inch round about ¾ inch thick. Using bench scraper, cut dough into 4 wedges.
  4. Place wedge on prepared sheet. Bake until tops are golden brown, 20 to 25 minutes, rotating sheet halfway through baking. Transfer scones to wire rack and let cool completely, about 20 minutes. Whisk remaining 1 tablespoon maple syrup and sugar in bowl until combined. Drizzle glaze over scones and let glaze set for 5 to 10 minutes before serving.

 

 

 

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