I recently dived into the world of Downton Abbey and I’m seriously hooked. It’s so English, so dramatic and I love it. I’ve never liked period dramas, but there’s just something about the stiff upper lips, the costumes, the upper class indulgences versus the gossip club otherwise known as the help which makes it all too scandalous and wonderfully entertaining.
I thought a quintessential English tea of classic scones, cream and jam would befit the celebration of the return of Downton. Season 4, I’m so ready!!
The key to a buttery, crumbly, melt in the mouth scone is not to over-knead the dough. In fact, just bring the dough together and that’s it. The less you work it, the better.
Eat these scones freshly baked, warm from the oven with a generous dollop of cream and jam – washed down with fragrant Earl Grey tea sipped from a cup with your pinky raised. Let’s go!
- 50g unsalted butter, softened
- 2 cups self raising flour
- 3/4 cup milk
- strawberry jam and cream, for serving
Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs.
Make a well in the centre of the dry ingredients and add milk, stirring with a metal spatula or butter knife until mixture comes away from the sides of the bowl. If mixture is dry, add a little extra milk.
Turn mixture onto a lightly floured bench and bring the dough together until a rough ball of dough is formed. Do not over-knead. Pat dough to 2 cm thickness. With a clean knife, quarter the dough or use a round cutter to cut rounds.
Arrange scones onto a baking paper lined tray and bake at 220°C for 12-15 minutes until golden and they sound hollow when lightly tapped on the base.
Serve scones straight from the oven with jam and cream.