Mrs. Patmore's Scones, Downton Abbey
04 September 2025
Difficulty:
Price: Cheap
🔥 280 calories per serving
Here is probably one of the simplest and quickest recipes you can find on my blog. Very few ingredients and no resting time in addition to a quick cooking time, you will have your breakfast or snack on the table in less than 25 minutes! I took this recipe from the cookbook of the Downton Abbey series (even though I made a few modifications) and the result is soft and crispy scones, to be eaten warm straight out of the oven… the perfect recipe for this back-to-school season and the arrival of autumn 😊 so get your best jars of jam ready, tea is served!
Equipment :
Rolling pin
Perforated baking sheet
Preparation time: 10 minutes + 12 minutes of cooking
For 5-6 scones:
Ingredients:
240g of flour
8g of baking powder
25g of sugar
2g of salt
190g of heavy cream (I used half whole thick cream and half 35% fat liquid cream)
80g of freeze-dried blackcurrants or blueberries (I didn't have any, they were very good without it)
1 egg white
QS of sugar
Recipe:
Mix the flour with the baking powder, sugar, and salt. Add the cream and the freeze-dried fruits, mix quickly to form a ball.
Roll out the dough to a thickness of 2cm.
Cut out circles of 7cm in diameter using a cookie cutter (if you don't have one, a glass can work just as well). Place them on a baking sheet lined with parchment paper.
Lightly whisk the egg white with a spoonful of water. Brush the mixture over the scones, then sprinkle them with sugar.
Bake them in the preheated oven at 220°C for 12 minutes.
Once out of the oven, let them cool slightly, then split them in half (always with your fingers, not with a knife, otherwise the texture will not be the same). Traditionally, scones are eaten with clotted cream and jam, it's up to you how you want to enjoy them 😉
Equipment :
Rolling pin
Perforated baking sheet
Preparation time: 10 minutes + 12 minutes of cooking
For 5-6 scones:
Ingredients:
240g of flour
8g of baking powder
25g of sugar
2g of salt
190g of heavy cream (I used half whole thick cream and half 35% fat liquid cream)
80g of freeze-dried blackcurrants or blueberries (I didn't have any, they were very good without it)
1 egg white
QS of sugar
Recipe:
Mix the flour with the baking powder, sugar, and salt. Add the cream and the freeze-dried fruits, mix quickly to form a ball.
Roll out the dough to a thickness of 2cm.
Cut out circles of 7cm in diameter using a cookie cutter (if you don't have one, a glass can work just as well). Place them on a baking sheet lined with parchment paper.
Lightly whisk the egg white with a spoonful of water. Brush the mixture over the scones, then sprinkle them with sugar.
Bake them in the preheated oven at 220°C for 12 minutes.
Once out of the oven, let them cool slightly, then split them in half (always with your fingers, not with a knife, otherwise the texture will not be the same). Traditionally, scones are eaten with clotted cream and jam, it's up to you how you want to enjoy them 😉
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