The Dowager Countess Earl Grey Scone
(I’m waiting for my Lime-Scented Madeleine batter to chill, an inspiration from across the pond but in the era, and so, I got into more trouble today.)
The fire is blazing, we’re gathered in the drawing room, Barrow or Molesley is serving tea. I prefer to think that Isis is still with us. Or maybe Violet and Isobel are having a little gossipy chat in the garden, sharing little bits about their loves, past and present.
Ok, well, I’m in withdrawals already over the ending of Season 5 of Downton Abbey. Waiting until January 2016 for the next season seems like torture – unless you want to cheat and buy the DVDs.
I was captured in the dentist’s chair last week for a few hours and my dentist suggested perhaps I had been born in the wrong era. Most days, I’d think he was right, because, you know where I’d rather be.
While I adore the teatime scenes in Downton Abbey and adore the gorgeous clothes they wear for all of their particular times of the day (and how Mary says the word “particularly” – as in “why, particularly?”, evening and sporting events, I strongly identify with the role of Mrs. Patemore and would be most comfortable in the kitchen. No surprises there. But, I mostly love the Dowager Countess – her wry and surly way, yet conspiratorially loving support and determination – not to mention daring…… (BTW, I see that PBS is running Upstairs Downstairs again as well.)
Being that I am not an expert on British History, I’ve lumped a lot of eras together in this title – because the Earl of Grey came first, then the Victorians and then the Edwardians. I’ve just lumped (“may I have some sugar, please?”) them all together in one little gem of a tea-time treat. If Mr. Branson had asked for one last weekend, he’d been rudely denied!
THE DOWNTON/GRANTHAM EARL GREY SCONE –
3 cups all purpose flour
1 tblsp baking powder
1/2 tsp salt
1/4 cup granulated sugar
contents of one earl grey tea bag (preferably Bigelow)
one Bergamot orange, one large slice of peel removed, without pith
one navel orange
6 tblsp cold unsalted butter, cut into small cubes
2 eggs, room temp
1/4 cup buttermilk,
1/4 cup plain low fat greek yogurt
2 tblsp creme fraiche
1/4 tsp almond extract
1/4 cup fresh juice of bergamot orange
1/2 cup toasted sliced almonds, crushed by hand
2 tblsp muscavado sugar
zest of one half navel orange
Glaze: 1/2 cup confectioners sugar 1-2 tsp bergamot orange juice
Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
In bowl of food processor, whir together the flour, baking powder, salt, sugar and loose tea. Add the bergamot orange peel, in rough chop. Pulse in together with the zest of one half of the navel orange. Add butter and pulse 6-8 times or until the butter pieces resemble small peas.
Remove dry ingredients to a low, wide bowl. In a large measuring cup, whisk together the eggs, almond extract, buttermilk, yogurt, creme fraiche and bergamot orange juice. (if you do not have a bergamot orange, just substitute another orange (not bitter). Make a well in the center of the dry ingredients. Pour the wet ingredients into the center and, working with a dough scraper, gently work the dry ingredients into the wet. When the dough just begins to hold together, knead the dough gingerly until it holds together. You can drizzle a little more juice in if the dough is too dry.
Pat and roll out onto a very lightly floured board and roll into a rectangle about 1 14″ thick. Using a 3″ biscuit cutter, cut out the scones and place on the prepared pan.
In a small bowl, crush the almonds with your hands. Add the sugar and zest of the remaining 1/2 navel orange. Mix together. Brush tops of scones with egg wash and sprinkle topping over. Bake for 20 minutes, turning halfway through until browned and crunchy on top. Remove from oven and cook on a baking rack.
Glaze if desired – very lightly and serve with honey and a cup of Earl Grey tea.
And, so, I will be “going through” now or, “going up”.
it’s a stay in and bake day.