Amenities of the House
Harrington House Bed and Breakfast offers 2 rooms for your enjoyment, Room 1 has an ensuite bath, the second room has a private bath. Both rooms have Kingsdown Ortho queen sized beds, quality bedding and thick fluffy turkish cotton towels.
We offer a varied full breakfast each morning between 8:00 AM and 9:00 AM. If you have special dietary requirements, please let us know at time of booking so we may be prepared for your arrival. our breakfasts include tea or coffee, juice, fresh fruit salad, fresh baked scones, cereal, and generally either bacon and eggs, pancakes, waffles or french toast made with baguette. Roberta's scones are a great favourite so we have included the recipe below.
Cable television, board games, wireless internet and a reading area are available for our guests. As well, our property and gardens offer a number of tranquil spots to read, enjoy a drink and a quiet moment.
Bridgetown and the surrounding area have numerous attractions, parks and sites for you to see and enjoy. Click on the "Day Tripping" link to see what is currently available and for sample itineries. Up to date information on accommodations and restaurants we recommend are available at all times in the House. Plus, Roberta and I are always available for questions.
Bridgetown and the surrounding area have numerous attractions, parks and sites for you to see and enjoy. Click on the "Day Tripping" link to see what is currently available and for sample itineries. Up to date information on accommodations and restaurants we recommend are available at all times in the House. Plus, Roberta and I are always available for questions
Roberta's Currant Scones
½ cup approximately currants in water overnight or in boiling water if
in a hurry. Drain.
2 cups flour
1 tablespoon baking powder
½ teaspoon baking soda
½ cup butter or margarine
1 cup (approximately) buttermilk blend dry ingredients with a whisk or sift with a sifter
Add ½ cup of cubed margarine or butter with a pastry blender or sometimes I use a food processor, until the butter is the size of baby peas.
Add drained currants at this point and mix lightly with a fork.
Slowly add approximately 1 cup buttermilk.
Sometimes you will use all of the milk,
sometimes not depending on the humidity of the day. Add enough buttermilk to
make a soft dough. Handle lightly - just enough to incorporate dry ingredients.
Pat into a round shape and cut into rounds or triangles or whatever shape you
like. Use a brush to paint cream on top and sprinkle with brown
At this point, in the B&B I put them into the refrigerator until just before I want to bake them. You can just pop them in the oven at 450 Fahrenheit for 10 minutes or until nicely browned.
** If you have a cast iron baking pan or frying pan, the biscuits turn out best.***
You can halve the recipe easily for a smaller number of biscuits, which I usually do for just two to four persons.