Downton Abbey Inspired: Real English Scones

Today is a really fun day, because I’m a part of a Downton Abbey inspired series hosted by Charming Doodle. Hooray! Can you think of a better theme for a blog series right now? Can you?? Me either! We are also hosting a giveaway for some fabric and the Gatsby Dress pattern by Heidi and Finn. Read to the bottom for a chance to enter!

Elisa is hosting a bunch of lovely sewing ladies this week (see above) for a 1920’s inspired series, so be sure to check it out. I’m an odd duck here because I’m sharing a recipe instead of an outfit, but if you’ve been following me on Instagram at all (@cailamade), then you know that we spent the last few days moving, painting, and reorganizing my sewing room. I’m not going to lie. It was a TON of work and I’m exhausted! Preparations for the move began a couple of weeks ago and all my sewing things have been a shambles or in boxes. So instead of flapper styles and lace, today I bring you FOOD! A delicious, crumbly, sweet part of afternoon tea that every true Downton Abbey character loves to eat: Scones! Just think of me as providing the fuel for your bodies so you can sew awesome 1920’s inspired outfits for your littles.

Every year I hold a Downton Abbey Kick-Off party at my house where we eat good English food like scones and quiche, drink tea, and laugh about our favorite Dowager Countess quotes. It’s such a fabulous time! Here’s a little glimpse of our spread. It’s divine.

(In case you’re wondering, these pictures were taken at last year’s party. This year I was too busy having fun to pic up the camera or my iPhone!)

To decorate, I pull out my vintage table linens, and dust off the china tea cups and my silver tea service. We occasionally burn our hands (those tea pots get hot!), but it’s one of the highlights of my year. I love hosting parties, and I love Downton Abbey. What on earth could be better than combining the two?

So today I’m sharing my very special scone recipe with you. This is a tried-and-true, straight-from-England recipe, you guys. When I was a little girl we lived in England and my mom’s best friend taught her how to make these scones. Her name was Rosie, and together she and my mom adapted the recipe from her kitchen weights to my mom’s measuring cups. My mom still has the scrap piece of paper they used over 20 years ago. Today we like to call these Rosie’s Scones. You’ll find the recipe below. Happy Baking (and eating)!

ROSIE’S SCONES: A real English Scone Recipe

INGREDIENTS:

  • 4 cups of self rising flour (not all purpose!)
  • 1 teaspoon of salt
  • 1/2 cup of butter (one stick, slightly softened)
  • Two Eggs, plus enough milk to equal 1-1/2  cups of liquid

Here are the ingredients, listed in the cookbook my mom made for me as a wedding gift:

INSTRUCTIONS: 

  1. Preheat oven to 400 degrees.
  2. Place the 4 cups of self-rising flour in a large mixing bowl.
  3. Cut the butter into the flour using a pastry blender or two knives (you can even use your fingers in a pinch!).
  4. Break the two eggs into a measuring cup and add enough milk to make 1-1/2 cups.
  5. Pour this into the flour/butter mixture and stir until combined.
  6. On a floured surface, knead the dough until it is smooth. Roll it out thick (between 1 and 1-1/2 inches) and use a cookie cutter to cut out the scones.
  7. Place scones on a floured cookie sheet and bake for 10 minutes or until light brown. Do not overcook!

These traditional scones are meant to be eaten with butter, jam, and whipped cream. You really can’t beat home made whipped cream, so don’t bother with any of that Ready Whip nonsense. Here is the recipe I use:

WHIPPED CREAM

  • 3/4 cup of whole whipping cream
  • 2 tablespoons of sugar
  • vanilla extract to taste
Beat these together in a chilled missing bowl until stiff peaks form and, voila! Your very own whipped cream. Now spoon it on top of a scone with butter and jam, and go straight to heaven with your first bite.
Kids love them, too!
I hope you enjoyed this recipe! I know I don’t share these very often (ever? have I ever shared a recipe before?), but I plan on doing so more in the future.
Happy baking and happy watching! Now you can be just a teensy bit more like the Dowager Countess (which is what we all really want from life). Check out the rest of the amazing ladies (who are actually sewing!) in this series:

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And enter the Giveaway via the Rafflecopter widget below. Good luck and thanks for reading!

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Before I go, I must know: who else is watching DA? I am completely wrapped up again, even though they broke my heart last season. My watch party buddies and I were hoping for a happy, go-easy season this year, but we just finished watching the latest episode and I guess that’s not meant to be. Downton Abbey, why do you hurt me so?! I don’t know how much more tragedy I can take! Maybe the scones will make me feel better.

If you’re interested in more scone recipes, my mom writes about them over at Scone Therapy. She has reviewed a number of recipes, and you can read about Rosie’s Scones HERE and HERE

Comments

  1. says

    I watched it last night for the first time with none other than your mom and Robin! And, of course, we ate Rosie’s scones with fresh whipped cream. Tim made me promise to bring some home for him — they’re pretty much one of his favorite foods EVER. We didn’t save any for the kids.

  2. says

    Thank you @cailamade for linking to my blog! We here at SconeTherapy believe Downton Abbey and scones are a winning combination. Loved your post today!

  3. says

    We love downton and I totally agree that it’s breaking my heart again this season! The scones look yummy. Thanks for the recipe 🙂

  4. says

    Oh to have one of those scones right now, hot and dripping with butter, cream and jam!!!!! Thanks for sharing! I will definitely be adding this wonderful recipe to my collection of recipes!

  5. says

    I’ve already watched the series and enjoyed it no end. Hope you enjoy it too. Nothing nicer than a few scones as an afternoon treat. I always cream and jam with mine although I never add any sugar to my whipped cream. If I can get thick double cream or clotted cream I use those instead as they are even better than whipped. I often make my scones with raisins in them too, especially for the kids. They love to eat them just with butter.