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The body of this post and the printable recipe do NOT contain SPOILERS, however, I cannot make any promises about the comments section. If you are not caught up on Downton Abbey (Episode 1 of Season 3 as of this writing on January 12th, 2013), you may not want to read comments. I also ask — No, I BEG and PLEAD — that our friends overseas (or those who somehow saw all of Season 3 already) refrain from giving away what happens in any episodes past where I am!
Whoopsie! Forgot to include how MUCH cream in the ingredients list. It is fixed now!
I am an unapologetic anglophile — from television to music, art, literature and food. The idea for this post began with a simple question on the Foodie with Family Facebook page: “Are there any Downton Abbey fans here?” In sixteen hours more than seventy people liked the post and there were twenty-four comments. Clearly I wasn’t alone.
I watch Downton Abbey with the kind of focus usually reserved for serious events. I DVR it but I also want to watch the instant it airs on PBS — I don’t want to wait a second for my weekly Downton fix. Mostly I’m drawn to the characters and the dialogue, but I confess the costumes are one of my favorite parts. The dresses! The styling! Every time the Dowager Countess speaks I hush the imaginary people in the room because I don’t want to miss a line.
My husband teases me from the other room while I yell at the television, swoon over romantic pairings, or sigh when an episode ends. He asked once if I sound like that watching football; I told him if football had dresses like Downton’s I’d probably tune in.
I was a latecomer to the Downton fandom — I avoid bandwagons by nature — but catching up meant I could binge Season 1 in one sitting. The show’s dining room and kitchen scenes made me realize I needed something to nibble while watching, so I started pairing the episodes with British-inspired treats. That’s how the Downton Grub Files were born.
Today’s recipe is a first contribution: Earl Grey Raisin Scones with Sticky Lemon Glaze. These scones are moist and flaky with a subtle lemon note and golden raisins soaked in strong Earl Grey tea. Each bite gives a little burst of tea-soaked raisin and the sticky lemon glaze on top adds a finger-licking finish that’s worth indulging. Whether you’re watching Downton Abbey or simply craving a lovely teatime snack, these scones are perfect.
Tune in every Saturday while Downton Abbey airs for a new classic British fare recipe to enjoy while you watch on Sundays! Who’s your favourite on Downton? What moments made you gasp, cry, or shout at the television?
Earl Grey Raisin Scones with Sticky Lemon Glaze | Downton Grub Files
Rebecca Lindamood
Ingredients
- 1 cup golden raisins soaked in 1 1/2 cups hot 12 ounces, extra-strong Earl Grey tea for at least an hour
- 4 cups all-purpose flour 1 pound 1 ounce, by weight, preferably King Arthur or similar
- 2 teaspoons salt
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 8 tablespoons butter, cut into small cubes
- 1 1/2 cups heavy cream
- zest of one lemon divided
- juice of one lemon
- 1/2 cup sweetened condensed milk
Instructions
- Preheat the oven to 400°F. Line a baking sheet with a Silpat or parchment paper and set aside.
- Pour the raisins and tea into a fine-mesh strainer and let drain thoroughly.
- Whisk together the flour, salt, baking powder and sugar in a large bowl. Add about half the cubed butter and work it in with a fork, two knives, a pastry cutter, or your fingers until the mixture resembles lentils. Add the remaining butter and work it in, leaving some pea-sized (or slightly larger) flakes of butter.
- Add half of the lemon zest and the drained raisins to the flour, tossing gently to distribute without mashing. Sprinkle 1 1/2 cups of the cream over the mixture and toss to combine. Pick up a small amount and gently squeeze: if it crumbles or dry crumbs remain, add cream 1 tablespoon at a time until it holds together as a shaggy dough. Fold the dough a few times with a bench scraper or spatula until it forms a mass you can turn onto a lightly floured surface.
- Divide the dough in half and gently pat each portion into a 7–8 inch disc about 3/4 inch thick. Transfer the discs to the prepared baking sheet. Use a bench knife or chef’s knife to cut each disc into 8 wedges, cutting straight down (don’t saw) so the scones rise nicely. Gently separate the wedges to leave a bit of space between them.
- Whisk together the remaining lemon zest, lemon juice and sweetened condensed milk until smooth. Lightly brush the tops of the unbaked scones with this glaze.
- Bake for about 30 minutes, or until the scones are puffy and golden brown on top.
- Spoon any leftover glaze over the hot scones and spread it across the tops. Let cool until comfortable to handle, then enjoy.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with the actual ingredients you use.
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