Are you watching?

There has been much talk recently about the return to PBS of "Downton Abbey."  Have you been watching this program?  We had not until last Sunday evening.  The Husband really enjoyed the program that came on beforehand about Highclere Castle, then we did watch the first hour of the show.

Even the last issue of Tea Time has jumped on board!  Check out this cover!

Of course, it would be for tea!

The pages inside are filled with tempting recipes, and there is even a guide for the kinds of tea to serve for the different courses!

Teas for the courses.

Said to be Prince William's favorite and served as the Groom's Cake at his wedding to Kate!

Isn't this delectable?

Of course, this occasion called for a celebration of sorts of our own.

A very nice treat for tea!

On the serving plate are McVities Digestives and my version of Currant Scones, the recipe found in the current issue of Tea Time magazine.  Lemon Curd and Marmalade accompany as well as Lady Grey tea.

CURRANT SCONES
1/3 cup dried currants (I could find none of these where I was shopping, so I used a mixed berry blend).
2 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
4 Tablespoons cold butter, cut into pieces
1/2 cup plus 4 Tablespoons cold heavy whipping cream, divided (I found I needed to add more).
1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- Line a rimmed baking sheet with parchment paper. Set aside. (I used Silpat on my pan).
- Place currants in a small bowl, and cover with very hot water.  Let stand for 5 minutes.  Drain well, discarding liquid.  Set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt, whisking well.  Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.  Add currants, stirring to incorporate.  Set aside.
- In a liquid measuring cup, combine 1/2 cup plus 3 Tablespoons cream and vanilla extract, stirring to blend.  Add to flour mixture, stirring to combine.  Working gently, bring mixture together with hands until a dough forms. (If dough seems dry, add more cream, 1 Tablespoon at a time, until dough is uniformly moist.)
- Turn dough out onto a lightly floured surface, and knead 4 to 5 times.  Using a rolling pin, roll dough to a 3/4-inch thickness.  Using a 1 3/4-inch scalloped-edge cutter, cut shapes from dough, rerolling scraps as necessary.  Place scones 2 inches apart on prepared baking sheet.  Brush tops of scones with remaining 1 Tablespoon cream.
- Bake until edges of scones are golden and a wooden pick inserted in the center comes out clean, approximately 16 minutes.  Yield:  16 scones

I lacked the suggested cutter, so I used a scalloped pastry wheel to cut wedges from the dough.

If the prospect of the above treats isn't enough to whet your interest, perhaps this view of the setting will do it.

Highclere Castle in the background.

Wishing everyone a wonderful Saturday!

Thank you for reading.  I really appreciate your comments.