I’m a huge Downton Abbey fan. HUGE! From the opening note when we see Lord Grantham (presumably that’s who that is) striding toward the grand home with Isis at his side, I’m riveted to the television. Then the shuttered window opens, inviting us all into the fascinating lives of the Crawley family and their servants and I am transported to another time and place. (If, but for an hour.)
So in honor of what I like to think of as a jewel of a program, and with the hope of bringing just a touch more gentility into our lives, I thought some lovely lemon blueberry scones would be the perfect treat for all my fellow Downton Abbey fans out there! (Of course, you don’t have to have seen the program to enjoy them. )
- GF flour mix - 2 cups
- baking powder - 1 Tablespoon
- sea salt - 1/4 teaspoon
- xanthan gum or guar gum - 1/2 teaspoon
- coconut sugar (Sucanat or organic cane sugar) - 1/3 cup
- blueberries (fresh or frozen) - 3/4 cup
- cream, canned coconut milk, or milk (of your choosing) - 1/2 cup
- egg or *egg replacement - 1 or 1/4 cup
- coconut oil, unsalted butter or unsalted vegan butter - 1/2 cup (chilled)
- lemon extract - 1/2 teaspoon
- lemon zest - from one lemon
- DRIZZLE -
- powdered sugar - 1 cup (I use organic)
- lemon juice - 2 Tablespoons
Cut 1/2 cup butter/coconut oil into pieces and place in the freezer for 5 - 10 minutes.
While that's chilling, go ahead and measure the GF flour mix, baking powder, sea salt, sugar and xanthan gum in a bowl and whisk with a fork or measure directly into a food processor. Give it a whirl to mix the ingredients.
In a separate bowl, whisk an egg or prepare your egg alternative. Add the cream, canned coconut milk or milk of your choosing with the lemon extract and lemon zest and whip them together. Set aside.
Cut the chilled butter/coconut oil into the flour mixture by hand (with a pastry blender or knives) or in your food processor and pulse until crumbly.
Then add the liquid ingredients and mix or pulse just until it becomes doughy. If you're using a food processor you'll want to transfer the mixture to a bowl before adding the blueberries.
If using fresh blueberries, I like to slice them in half first. If using frozen blueberries, don't stir them in too much or they'll turn the dough purple.
At this point you may scoop the mixture onto a piece of plastic wrap long enough to completely cover your dough. Press and pat into a flat, roundish (7" across) shape and refrigerate until you're ready to bake it. You may keep it refrigerated for several days.
When you're ready to bake your scones, preheat your oven to 400 degrees Fahrenheit and spray or lightly grease a baking sheet. Lay the rounded dough onto it and using a sharp knife or a pizza cutter, section it in half, then half again, and finally into eighths. Separate them at least an inch or so apart so they don't meld together while they're baking.
Bake for 15 - 18 minutes. Oven temperatures may vary, so keep an eye on them. Makes 8 scones.
To make the drizzle:
Mix 1 cup powdered sugar with 2 Tablespoons lemon juice and drizzle over scones once they've had a chance to cool a bit. Then enjoy! :D
Note: If kept covered they're delicious even a day or two later.
* To make an egg alternative measure 1 Tablespoon white chia seeds or 1 Tablespoon ground flax seeds and 3 Tablespoons hot water. Allow to sit until it gels before adding it to the liquid ingredients as you would an egg. (I suggest using white chia seeds so it won't appear as black speckles in your scones.)