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Scones and Toppings

Luscious Strawberry Champagne Jam

downtonabbeycooks · June 12, 2012 ·

What could be more decadent that champagne in your jam?! Keto Alert: To make a sugar free Keto version, use “no sugar added” pectin, to which you can add up to one cup of sugar substitute. Luscious Strawberry Champagne Jam The most luxurious of jams, not too firmly … [Read more...] about Luscious Strawberry Champagne Jam

Filed Under: Afternoon Tea, Keto, Mothers Day, Scones and Toppings, Spring Tagged With: afternoon tea, Downton Abbey recipes, Downtown. Abbey recipes, English cuisine, Healthy recipes, strawberry jam, strawberry jam recipes

Easy to Make Clotted Cream

downtonabbeycooks · February 28, 2012 ·

Clotted cream is an essential part of Afternoon Tea, served on scones.  It is what the term “cream” in the legendary Cream Tea service refers to. Making your own clotted cream is really simple and Keto friendly. The goal is to coax the liquid from the cream.  2 methods one in … [Read more...] about Easy to Make Clotted Cream

Filed Under: Afternoon Tea, Budget Saver, Cream Tea, Keto, Scones and Toppings Tagged With: Abbey Cooks Entertain, afternoon tea, Downton Abbey, Downton Abbey entertaining, Downton Abbey recipes, Edwardian cooking, Real Food

The Ultimate Magic Scone Recipe

downtonabbeycooks · January 30, 2012 ·

Those with British heritage are blessed with family scone recipes passed through the generations. For the rest, it is a challenge to find a good recipe that is easy, reliable, adaptable and heart-healthy. This recipe is super easy to make with only 4 ingredients. Start with … [Read more...] about The Ultimate Magic Scone Recipe

Filed Under: Afternoon Tea, Budget Saver, Coronation, COVID Comfort Food, Cream Tea, Fall, Mothers Day, Official Downton Abbey Cookbook, Royal Dishes, Scones and Toppings, Spring, Summer, Wimbledon, Winter Tagged With: afternoon tea, Downton Abbey cooking, English cuisine, Magic Scone recipe

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About me

I am Pamela Foster. Food historian. Wife. Downton and Gilded Age fan. Foodie.

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