Mrs. Patmore's Scones, Downton Abbey

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 😉
 
 
 
 
 
 
 
 
 
 

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