Downton Abbey

Downton Abbey

{Tea and tweed. Lords and Ladies. Dapper and drama.}

Having Downton Abbey withdrawal?

Downton Abbey Season Five is still several months off. In the meantime, we’re celebrating all things Downton! Check out previews of the third season, clips of the show, behind-the-scenes interviews with actors, the best Maggie Smith moments and more.

 

Join us, Saturday May 3 at 4pm ET for a special webcast below featuring cast members Joanne Froggatt (Anna), Robert James-Collier (Thomas), Sophie McShera (Daisy), Phyllis Logan (Mrs. Hughes); creator and executive producer, Julian Fellowes and executive producer Gareth Neame as they discuss the award winning series.




{Downton Abbey Cooks}

Pamela Foster is a cook and historian who runs the epicurean blog Downton Abbey Cooks. If you've ever wondered about the tempting dishes served throughout the series and during the Downton era, Downton Abbey Cooks has plenty of recipes for you to try your hand at.
Start with these Super Quick Guilt Free Scones:


Photo courtesy of Downton Abbey Cooks

Ingredients:

  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 2 tbsp. frozen grated butter
  • ½ cup cold milk

Makes 8 x 2" scones

Method:

  1. Sift the dry ingredients 3 times into a large bowl. Rub the frozen grated butter into the dry ingredients until it feels like sand. Add enough milk just until you get a sticky dough.
  2. Turn the dough out onto a lightly floured board, lightly flour the top. Knead very gently once, then fold and turn the kneaded dough 3 or 4 times until the dough has formed a smooth texture. Pat the dough into a rectangle about 6" x 12", then fold into thirds.
  3. Using a well-floured 2" biscuit cutter, make 6 x 2" rounds. You can get 2 more scones from the scraps but they won't be as tender. Alternatively, use a well-floured sharp knife to form wedges.
  4. You can either brush the top of the scones with milk or lightly flour.
  5. Bake on a baking sheet for 8-10 minutes until the scones are lightly coloured on the tops. Immediately place onto cooling rack to stop the cooking process.
  6. Traditionally served with clotted cream and preserves, try a healthier option of non fat plain greek yoghurt with your favorite preserves.

Variations: click here to learn how to adapt this recipe for sweet, savoury or whole wheat scones.

Recipe published with permission from Pamela Foster.

For more recipes, visit www.downtonabbeycooks.com.