{"id":5187,"date":"2013-03-06T07:00:04","date_gmt":"2013-03-06T13:00:04","guid":{"rendered":"http:\/\/jolenephilo.com\/staging\/?p=5187"},"modified":"2013-02-28T12:27:53","modified_gmt":"2013-02-28T18:27:53","slug":"downton-abbey-dairy-free-scones","status":"publish","type":"post","link":"https:\/\/jolenephilo.com\/staging\/downton-abbey-dairy-free-scones\/","title":{"rendered":"Downton Abbey Dairy-Free Scones"},"content":{"rendered":"

\"Dowton<\/a><\/p>\n

Between yesterday’s top ten list<\/a> and today’s recipe, it feels like Downton Abbey Week along our gravel road. Today’s recipe comes compliments of Downton Abbey Cooks<\/a>, the brainchild of food historian Pamela Foster. You can find Foster’s original recipe, along with many other Edwardian England dishes, in her post about guilt-free scones<\/a>.<\/p>\n

I spotted the recipe while sitting under the dryer and reading the paper at the hair dresser’s. It sounded so good, I came home and created my own dairy-free version. The scones were an immediate winner, receiving the coveted Hiram seal of approval. They were light, crispy, and flavorful. They will be a staple at our house, even though we don’t have a kitchen maid to sift the flour 3 times!<\/p>\n

Downton Abbey Dairy-Free Scones<\/p>\n

1 cup unnbleached flour
\n1\/2 teaspoon salt
\n2 teaspoons baking powder
\n1 tablespoon sugar
\n2 tablespoons frozen lard
\n1\/4 cup almond milk
\n1\/4 cup dried fruit (I used dried cranberries)<\/p>\n

Heat oven to 450\u00b0. Mix together flour, salt, and baking powder. Sift three times. (Or have Daisy the kitchen maid do that part.) Add sugar and mix in well. Grate frozen lard (another job for Daisy) and add to dry ingredients. Lightly cut in by hand until mixture has the consistency of sand. Stir in dried fruit. Add almond milk, a tablespoon at a time, mixing dough with a fork after each addition. Stop when dough holds together, but before it gets sticky.<\/p>\n

Kneed dough gently a few times. Do not overwork! Form dough into a circle and place on a cookie sheet or heated baking stone. Press dough until it’s a circle 1\/3 inch thick. With a knife, cut into 8 wedges.* Separate them slightly. Bake for 5\u20137 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"

Between yesterday’s top ten list and today’s recipe, it feels like Downton Abbey Week along our gravel road. Today’s recipe comes compliments of Downton Abbey Cooks, the brainchild of food historian Pamela Foster. You can find Foster’s original recipe, along with many other Edwardian England dishes, in her post about guilt-free scones. I spotted the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[9],"tags":[1874,1332,2106,1576,2105],"class_list":["post-5187","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-dairy-free","tag-downton-abbey","tag-food-historian","tag-non-dairy","tag-pamela-foster"],"yoast_head":"\nDownton Abbey Dairy-Free Scones - Jolene Philo Staging<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Downton Abbey Dairy-Free Scones - Jolene Philo Staging\" \/>\n<meta property=\"og:description\" content=\"Between yesterday’s top ten list and today’s recipe, it feels like Downton Abbey Week along our gravel road. Today’s recipe comes compliments of Downton Abbey Cooks, the brainchild of food historian Pamela Foster. You can find Foster’s original recipe, along with many other Edwardian England dishes, in her post about guilt-free scones. 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