I have some exciting news to share. My youngest brother, Luke, has worked on a project for four years now and I’m thrilled to announce his first feature documentary, Lord Montagu, is showing at two international film festivals this spring. I couldn’t be more proud!
I recognize I’m biased since Luke is family, but Lord Montagu is one of the most brilliant and beautiful documentaries I’ve seen in many years. The storytelling is compelling, the cinematography is stunning and it’s all wrapped in beautiful music.
So who is Lord Montagu? A nobleman who lost his father at an early age, he was one of the youngest members of parliament and sole heir to his family’s estate. His life was rich and privileged, but in 1954 he became the focus of a national scandal that changed his life forever and set him on course to be one of England’s most controversial and iconic aristocrats.
The film documents a man who didn’t let scandal define him, but instead rose up and saved his family’s estate through hard work, innovation, and perseverance. If you’re a fan of Downton Abbey, you’ll love this film. It includes beautiful scenery, music, and a fascinating story line. After watching it, I wanted to book a ticket to Beaulieu immediately and still hope to visit the palace sometime in the near future.
(Appropriate for ages 13 and up)
If you’re going to be in the Dallas or Cleveland areas in April, you can purchase tickets for the Dallas International Film Festival screening here and ticket for the Cleveland International Film Festival here.
I thought it fitting to include a British classic for this post. These scones are buttery and light, and are meant to be eaten with a fork. The dollops of cream and lemon curd add the final chorus and complete this delicacy.
Lord Montagu, Palace and Garden credit: Phillip Glickman – used with permission.
Blueberry Scones (Grain Free, Gluten Free)
This recipe calls for 16 tablespoons of butter, but only 10 tablespoons will be used. The butter is frozen and grated. To keep the butter extra cold, only half of the stick of butter is grated so that the warmth from your hands doesn’t warm the butter being grated. You can store the remaining butter in the refrigerator for later use. It’s important to work quickly as you make the dough so it stays very cold. Serve with Lemon Curd.
Adapted from Cook’s Illustrated
Makes 8
16 tablespoons unsalted butter (2 sticks, frozen)
1/4 cup whole milk
1/4 cup sour cream
2 cups almond flour
1/4 cup coconut flour
1/2 cup coconut sugar, divided
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon Celtic sea salt
1 1/4 teaspoons unflavored gelatin
1 1/2 cups frozen blueberries (not thawed)
Preheat oven to 425ºF and adjust rack to middle position. Using a knife, score each stick of butter at the 4 tablespoon mark. Grate frozen butter, place in a bowl and put the bowl of butter back in the freezer until ready to use. Melt 2 tablespoons of remaining butter and set aside. Whisk milk and sour cream in a measuring cup and place in the fridge until ready to use. Sift almond flour, coconut flour, 1/3 cup coconut sugar, baking powder, baking soda, sea salt and gelatin over a medium mixing bowl. Add frozen butter and toss gently with your hands until incorporated (about 6-8 tosses). Pour col milk mixture into flour mixture and fold with a spatula until incorporated.
Flour a clean, flat surface with coconut flour. Place the dough on the floured surface and using a rolling pin, roll the dough into a 12×12-inch square. Pour the frozen blueberries on top and spread them evenly across the dough. Gently press the berries into the dough. Using a bench scraper, gently loosen the dough from the work surface. Roll the dough into a log (the dough may come apart a bit, this is ok, just press the torn pieces back together). When the dough is in a log, press the dough to form a 4 x 12-inch rectangle. Cut the dough into four square pieces and then cut each piece in half to from 8 triangles. Place each scone on a baking sheet lined with parchment paper. Using a pastry brush, brush each scone with butter and sprinkle with remaining coconut sugar. Place the baking sheet with the scones in the freezer for 5 minutes. Bake the scones for 20-23 minutes, or until golden brown on top. Cool to room temperature. Using a spatula, transfer a scone to a serving plate. Serve with clotted cream (or whipping cream) and lemon curd.
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{ 33 comments… read them below or add one }
These sound quintessentially English and beyond that? Gorgeous too!
I have yet to see Downton Abbey, but I have a feeling I dont need to to enjoy the documentary! Beautiful recipe!
Carrie- these are two of my favorite things: Blueberry scones and lemon curd. Amazing.
Ditto!
Oh I would love to see the documentary! I LOVE Downton Abbey
How fun to make these treats for a few friends and watch your brother’s documentary – well, at least that is my idea of fun
OMG – I can’t wait to see this movie – can you get a screener for our stumble group?!!! What is funny is that the way you have made the scones is particularly American – in that in England we have only recently started importing blueberries (seen as v American) and wouldn’t include them when baking scones – and for an English scone you would use a round cutter rather than the American triangles. So clever of you to make them grain free.
I didn’t realize they don’t make the scones into triangles. Interesting!
Here’s a pic of what and English person would expect a scone to look like – sometimes add currants/raisins but usually plain.
http://www.ladlesandjellyspoons.com/2012/09/downton-abbey-returns/
Thanks for the link!
Oh I remember round scones from my Scots grandmother. She never made them with any fruit. Oh the very sweet memories. I miss her so very much.
These look like our southern biscuits.
I love Downton Abbey so the documentary sounds fantastic! Beautiful scones and your lemon curd looks luscious!
The scones look delicious and the documentary excellent, thank you. I love documentaries, and will add this to my “To See” list!
The documentary looks fascinating!
Congrats to your brother on the documentary, you should be very proud of him, that is a huge undertaking. I look forward to seeing it, soon!
The scones look divine! Is there a substitute you would recommend for the coconut sugar? I would love to make them this weekend but that’s one ingredient I don’t have. Sucanant? cane sugar? Thanks!
Maple sugar should work well. The film will be showing in Newport Beach this spring, so maybe that’s a little closer for you.
Or maple sugar? I have that, too! Thanks again!
We are huge history buffs and so I am hoping this documentary makes it to the west coast! Haven’t made scones in far too long and am intrigued to try this grain free version!
I’ll let you know when they come to the west coast. It will probably be later in the spring!
Thanks Carrie!! I’ll be keeping my eyes peeled for it but if you could give me a heads up, that would be fantastic!!! Also, congrats to your brother – what a fabulous accomplishment!!
Wow! That is so fantastic! I’m intrigued! Just finishing last 2 episodes of Downtown Abbey. Will look for this! And your photo of the lemon curd is absolutely DIVINE!
Could almond milk or coconut milk be used Instead of the whole milk?
You could try coconut milk (the thick kind in the can) but I think almond milk might be too thin.
Congrats to your brother!
Any non-dairy substitutes for the sour cream that you would use?
I tried some non-dairy substitutes and they didn’t really work. The scones ended up wet and fell apart. Sorry!
Wasn’t the house in one of the Downton Abbey episodes? It looks like the Crawleys’ country estate, where they were going to move, until you know who saved the day with his inherited fortune. Downton Place, I think they called it. Even if its not the same house, they look strikingly similar!
It could be. You’re right, it looks just like the country estate!
It’s not the same place, unfortunately. I did a little online research and found this out:
en.wikipedia.org/wiki/Downton_Abbey
en.wikipedia.org/wiki/Greys_Court
By the way, I watched the preview of your brother’s documentary, and it looks spectacular!
Is that time right? By 14 minutes, mine were burning.
Yes, the time is correct. You might consider checking the calibration on your oven. Did you make any substitutions in the recipe?
I just made these scones and they look beautiful. However, like Simply Complex above, they were burning too and by 20 minutes, the bottoms were burned and the centers were still wet. I think they would come out great at a lower temperature and will have to try that next time. I didn’t make any substitutions. Maybe it’s my oven but the temp is usually a little low, not high.
Thanks for the feedback. I actually tested these 7 times, so I can’t figure out why they burned for you and Simply Complex. I’ll test them again when I’ve moved into my house in a couple weeks and get back to you.