For the last six years, the Crawley family and their household have been part of my Sunday evening ritual. And, for six or seven weeks of each year, I’m devoted to all things English…especially aristocratic pursuits. Certainly, you’ll not find me chasing a hound, or dining with the ton in Covent Gardens, but you may find me imagining Carson the butler serving me a precious steaming cup of India’s finest. Amd. what does a ‘foodie’ like me serve with a cup of hot tea? Scones of course!
Not just any scones, but those made with fresh, sweet, heavy cream, just-picked blueberries and a sweet-tart lemon glaze! (By the way, I’ve gotten a little help from my favorite chef, Tyler Florence. This recipe was from a show he broadcast in a New England bed and breakfast. A perfect tribute to an American-style tea party!) Truly, this is a very simple recipe to master. Because you bake this dough cold, put it together tonight for breakfast in the morning!
To quote Lady Mary, “OH, YUMMY!”
Downton Abbey Blueberry Scones
(Even Mrs. Patmore would be happy to serve these to Lord & Lady Grantham!)
2 Cups all-purpose Flour
1 TBLS. Baking Powder
1/2 Tsp. Salt
2 TBLS. Sugar
5 TBLS. Butter – cold – cut into small pieces
1 Cup Heavy Cream
1 Cup Fresh Blueberries
1/2 Cup fresh Lemon juice
2 Cups Confectioner’s Sugar
Zest from 1 Lemon
1 TBLS. soft Butter
1. Place fresh berries on a cookie tray and put into the freezer for about 1/2 hour until frozen hard.
(Blueberries are very soft when ripe. Freezing them will keep them from being smashed in the dough when forming the scones.)
2. Mix dry ingredients. With a pastry blender, cut in the cold butter pieces. Work to coarse crumbs.
3. Make a well in the center of the flour/butter mixture, add the cream and using your hands work to incorporate all ingredients. This will be slightly sticky.
4. Lightly fold in the frozen blueberries being careful not to bruise or mash them.
5. Turn the dough out onto a lightly floured surface and lightly press into a rectangle about 12″x3’x1 1/4″. Wrap the log in waxed paper or saran wrap and place in the refrigerator overnight.
Next morning: Preheat oven to 400°
Remove the log from the refrigerator and cut into quarters. Then cut again diagonally to create 8 triangles.
Spray a cookie sheet LIGHTLY with non-stick spray. Place each triangle, cut side down onto the cookie sheet.
Bake 15 – 20 minutes or until scones begin to brown nicely around the edges. Let scones cool while making glaze.
Combine all ingredients and whisk to a smooth consistency. Microwave 30 seconds and whisk again to make sure all the sugar is incorporated. Pour glaze over warm scones. It will look like the glaze disappears. You’ll find after a minute or so, the glaze will become very, very shiny. OH YUMMY!!!
Now, a cup of English Breakfast Tea, a dish of honey-butter for the scones and you’re ready to have a breakfast treat fit for English royalty!