With every season of Downton Abbey, I’d try a different scone recipe. Set in the Roaring Twenties, season 5 featured fabulous costumes. I thought a sassy scone recipe would suit this era.
I whipped up a batch of scrumptious lemon-ginger scones that I think even the exacting Dowager Countess of Grantham would enjoy. If you are a lover of ginger you will adore these scones which are bursting with big chunks of crystalized ginger. The scones offer tantalizing bits of spice in every bite, just like the spicy drama of every episode. The recipe is adapted from Nancy Silverton’s Pastries from La Brea Bakery. Did you know you can catch up on past episodes of Downton Abbey directly on the PBS site? Click on the “watch online” tab.
- 2 1/4 c unbleached flour
- 1/3 c sugar
- 1 T baking powder
- 1 t finely chopped lemon zest
- 1 1/2 sticks of butter, cut in 1-inch cubes and frozen
- 4 1/2 oz candied ginger, finely chopped in 1/4 inch pieces to equal 2/3 cup
- 3/4 c heavy cream, plus extra to glaze
- Preheat oven to 400 F
- Mix together the flour, sugar and baking powder. Add the zest. Cut in the butter until the mixture ressembles fine meal. I used my hands but a paddle attachment can be used with a mixer.
- Add the ginger and distribute well. Make a well in the center and pour in the cream. Draw in the dry ingredients with one hand until just combined. Turn the dough onto a floured surface and form into a sphere about 1/2 inch thick. Score then cut into 12 wedges. Place the wedges on a parchment lined sheet. Brush each scone with some cream. Bake in the center of the oven for 12-16 minutes until the scones are golden and the surface has cracked.
Look at those chunks of ginger! Yum!
Addendum: I made these during the pandemic stay-at-home and did not have heavy cream. I substituted 3 parts milk to 1 part melted butter to equal the same volume of cream and the scones were delicious with a terrific texture. Sublime!