Watch this space for weekend getaways,
road trips and visiting Historic
Downtown Jordan, Minnesota.
Page Sponsored by...
Nicolin Mansion Bed & Breakfast
221 Broadway Street South • Jordan, Mn. 55352
952.492.6441 • 800.683.3360
Watch this space for weekend getaways,
road trips and visiting Historic
Downtown Jordan, Minnesota.
Page Sponsored by...
Nicolin Mansion Bed & Breakfast
221 Broadway Street South • Jordan, Mn. 55352
952.492.6441 • 800.683.3360
Historic Jordan Minnesota
Weekend Stays, Jordan Lodging • Minnesota River Valley • Twin Cities Metro
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Nicolin Mansion Bed & Breakfast
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There is nothing like staying at
home for real comfort. - Jane Austen
NICOLIN MANSION BED & BREAKFAST
221 Broadway Street South • Jordan • Mn. 55352
952-492-6441 • www.nicolinmansion.com • 800.683.3360
Need Help Planning Your Stay? Contact Us!
A Haven of Classic Charm in Historic Downtown Jordan
Step into history, where the charm, simplicity and pace of another era remains.
Just minutes from Minneapolis / St. Paul, yet a century away, the Nicolin Mansion is nestled in Jordan's Historic District dotted with century old buildings reclaimed as antique shoppes, gift stores, galleries and cafes.
Step into Frank Nicolin's legacy, a National Register of Historic Places property, elaborately adorned with imported stained glass, majestic wood, and brick crafted in Nicolin's own quarry. Pamper yourself with modern amenities while relaxing in this Victorian refuge.
This is the recipe we've adapted over the years for our English Scones..
which we are told over and over again, "the Nicolin Mansion B&B makes the best scones ever!" - even our UK guests think so!
Enjoy!
Terri Knox
Innkeeper
English Scones
2 cups flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 stick butter
1 large egg
½ cup half-and-half
Preheat oven to 425 degrees F. In a medium bowl, combine flour, sugar, baking powder, and salt. Add butter and cut in with a pastry blender until crumbs forms.
Stir in special ingredients such as candied ginger, raisins and cinnamon, dried cranberries, dried blueberries, or a handful of chocolate chips. Options are endless, but use dry ingredients rather than anything that would add additional moisture.
In a small bowl, whisk together egg and half-and-half. Add to flour mixture and stir with a fork until ingredients are moistened and hold together. Knead dough by hand and gather into a ball. Transfer to a lightly floured surface; knead several more times. Pat dough into an 8-inch round. With a sharp knife, cut into 8 to 10 equal wedges. Place wedges slightly apart on an ungreased baking sheet (or clay baking sheet). Bake until golden brown, about 12 minutes.
Lemon Curd
1 cup sugar
6 eggs yolks, slightly beaten
½ cup fresh squeezed lemon juice
1 stick butter
1 tablespoon grated lemon peel
In medium saucepan, blend sugar and egg yolks. Add lemon juice gradually. Cook over low heat, stirring constantly until mixture coats back of spoon. Do not boil. Remove from heat. Cool slightly. Stir in butter and lemon peel.
Cool completely.



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