Good Morning Texas

I’m rattling pans this morning on Good morning Texas as they go Downton Abbey for the day. Also on the show Jessica Fellowes. She is the author of The World of Downton Abbey, based on the Emmy Award winning television series, Downton Abbey. She is a journalist and the former Deputy Editor of Country Life, as well as the niece of Julian Fellowes. I’m cooking the Scones and Crumpets (recipes below) that Mrs. Patmore cooks in the series.

Click on the photo below to watch the video clip…

Also, I will be talking about my upcoming Culinary Trip to Downton Abbey. You can see the dates and itinerary here…  Royal Chef Culinary Trip to Downton Abbey 

English Crumpets

12 fl oz  2% milk, warmed but not boiling

1 lb all purpose flour

1/8 oz dried yeast

2 tsp sugar

12 fl oz  finger-warm water (approx)

1 tsp Salt

1tsp baking powder

Vegetable oil for cooking

Whisk together the milk, flour, yeast and sugar. Once combined add half the water and beat into the batter, continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream. Cover with plastic wrap and leave in a warm place until foaming – up to 2 hours.

Whisk the salt and baking powder into the batter then heat a heavy based pan on the stove.

Dampen kitchen paper with a little oil and grease the base of the pan and a crumpet (or pastry) rings measuring 3″x 1 ½” approx.

Place one ring in the heated pan, add enough batter to fill just below the top of the ring. Cook for five minutes when there should be many tiny holes on the surface and the crumpet is setting. Flip the crumpet over and cook for another two – three minutes.

Repeat with the remaining batter until used up. Rest the crumpets on a cooling rack until cool and reheat in a toaster or under the broiler before serving. Serve with lots of butter and/or jam.

English Tea Scones 

Makes about 16 

3 ¼ cups all-purpose flour

1 stick soft butter

½ cup plus 1 Tbs extra fine granulated sugar

4 tsp baking powder

1 egg

¾ – 1 ¼ cups of milk

1 cup raisins (if making fruit scones)

1 egg yolk for glazing

 1) Set the oven to 350 degrees. In a large bowl, add the flour, baking powder and sugar. Add and rub in the butter until it resembles fine breadcrumbs.

2) Make a well in the center and add the beaten egg and about ¾ cup of milk. With a metal spoon bring the mixture together making sure you do not over mix it or you will tighten the dough.

3) If the mixture is a little dry add more of the remaining milk gradually. (You don’t want the mix too dry, or too set that it sticks to the rolling pin.)

4) Lightly dust the table with flour and roll out the dough to about 1 ” thick. Then cut using a 2″ round cookie cutter. Place on a baking sheet about 1″ apart and brush the tops with the beaten egg yolk.

5) Bake for about 15- 20 minutes. When cooked, lift onto a wire rack to cool.

Serving.

Serve hot from the oven with lots of butter or allow them to cool. Then split in half and sandwich with strawberry preserve and clotted cream or whipped heavy cream. Dust with confectioner’s sugar.