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My homage to Downton Abbey Scones
Joined: Dec 12, 2005
Posted to Thread #21664 at 4:36 pm on Feb 22, 2012
Ever since having tea at <i>Grays Court</i> (thank you, joanie for telling us to visit York!) Iíve been searching for a denser, less-processed scone.
And since we wanted to enjoy the final Downton Abbey episode over high tea, I made these by combining Rachel Allenís Scones (lots of baking soda and cream of tartar) with the National Trust's version. The NT scone uses self-rising flour, butter & lard, milk...but NO sugar. Sorry, but that's a bit too Calvinistic for me.
75g whole wheat pastry flour
1 heaping tsp baking soda
2 heaping tsp cream of tartar
1/2 tsp sea salt
50 g caster sugar
150 g frozen butter, grated
200 ml buttermilk (or milk)
1 small organic egg, beaten (small amount reserved for topping)
Whisk dry ingredients together. Cut in butter until crumbly.
Make a well in the center and add liquid (milk/egg).
Stir gently by hand until flour mix is moistened.
Pour onto a lightly floured surface and pat into a rectangle. Donít worry about making it look nice.
Fold in thirds, like folding up a letter.
Pat back into rectangle and fold again.
This builds up layers (laminates) without overworking the butter.
Wrap in plastic and chill a minimum of 30 minutes to re-firm the butter and relax the gluten.
Pat out on a lightly floured surface to a 1Ē thickness.
Cut into your favorite shape, but DONíT twist the cutter. Twisting seals the laminate layers and keeps the dough from rising.
Put on cookie tray lined with Silpat. Add 1-2 TBL heavy cream to remaining bit of egg and brush the surface of scones. Sprinkle with sugar (I used coarse, raw sugar).
Bake 400 degrees for 15 minutes for narrow cut scones...longer for larger circle sizes. They should puff up to 2Ē thick.
Serve warm with jam, butter, cream, clotted cream, double cream, lemon curd or anything else you can think of...except arsenic.
Note: these arenít very sweet. If you donít plan of topping with jam, add more sugar at the beginning. I also think I can add more whole grain flour and still have this work. Tests will continue.
Note: I used 1/3 of the dough and cut out 8 small triangles.
DA High Tea w/o the Servants (our Upstairs is the same as our Downstairs):
Sandwich triangles (crustless, where possible):
** Fresh Market chicken salad on croissant
** David Lebovitz's Egg Salad on pumpernickle
** Roast beef with horseradish on pretzel roll
** Cheezz's creamcheese with English cucumber on pumpernickle
Scones with homemade strawberry freezer jam, lemon curd and heavy cream, whipped.
Erin's Chocolate Mousse
Pot of English tea
Champagne and orange juice
Jesus saves. Buddha recycles.
Other messages in this thread:
- 21664. My homage to Downton Abbey Scones [LINK] - MarilynFL - 4:36pm on 02/22/12 (28)
- What a wonderful menu! Did you cry at Mary and Matthew's big scene or were you too full? [NT] - Joe - 5:28pm on 02/22/12
- I cried more at the jail scene. But then, I've been hormone-less for 20 years so I cry - MarilynFL - 5:31pm on 02/22/12
- I cry at commercials. And I've never lived down the fact that I cried at "Joy Luck Club" - Joe - 4:48am on 02/23/12
- The big opera snow was a nice touch ;) [NT] - Richard in Cincy - 9:53pm on 02/22/12
- I've told Larry I want a rain machine...now I want a snow machine. [NT] - MarilynFL - 4:11pm on 02/23/12
- Rachel Allenís Scones - MarilynFL - 5:29pm on 02/22/12
- National Trust Scones - MarilynFL - 5:30pm on 02/22/12
- I've just finished season 1. please put spoiler alerts inside:))) [NT] - emtd - 8:13pm on 02/22/12
- SO SORRY!!! [NT] - MarilynFL - 11:15pm on 02/22/12
- If that's to me... no problem :) thanks [NT] - emtd - 2:14am on 02/23/12
- I envy a whole new season just waiting for you. The rest of us have - MarilynFL - 12:33pm on 02/23/12
- What?!? No Sherry!?!? ; ) - Richard in Cincy - 9:52pm on 02/22/12
- "Upstairs downstairs abbey ranch"... Say what? :) [NT] - ErininNY - 9:59pm on 02/25/12
- So is the "300g flour" Pastry flour? I was so sad Downton was over... - MariaDNoCA - 10:10pm on 02/22/12
- Never fear--they're shooting Season 3 now. ;) [NT] - ErininNY - 10:25pm on 02/22/12
- Maria, I used 300 grams of all-purpose flour + 75 grams of pastry. - MarilynFL - 1:00am on 02/23/12
- Also, where does everyone get their flour - I can't find much but AP at the grocery - MariaDNoCA - 10:14pm on 02/22/12
- Pastry flour is different than cake flour. Pastry flour is slighter higher in gluten. [NT] - Meryl - 11:32pm on 02/22/12
- Correction: I meant protein, not gluten. [NT] - Meryl - 11:34pm on 02/22/12
- Although, they're really the same thing. [NT] - Meryl - 11:36pm on 02/22/12
- The protein and gluten, that is. [NT] - Meryl - 11:36pm on 02/22/12
- Protein isn't gluten till you need it. [NT] - Joe - 4:51am on 02/23/12
- Ha! It took me a few seconds to get it! [NT] - Meryl - 9:13pm on 02/23/12
- scheesh...didn't get it until Meryl noticed it. I'm Benadryl Stupid today. [NT] - MarilynFL - 3:05pm on 02/24/12
- I find loratadine a little less compromising ;-) [NT] - Joe - 10:05pm on 02/24/12
- Look for whole wheat pastry flour at health food stores. [NT] - MarilynFL - 1:23am on 02/23/12
- do you have Kroger stores? they carry King Arthur flours. our Kroger is Fred Meyer. [NT] - AngAk1 - 2:20am on 02/23/12
- you can visit Highclere castle---oh yes you can! [NT] [LINK] - AngAk1 - 11:29pm on 02/22/12