Tea and tweed. Lords and Ladies. Dapper and drama.

Downton Abbey

{Tea and tweed. Lords and Ladies. Dapper and drama.}

Are you in the mood for Downton Abbey? We are!

CET and ThinkTV are currently encoring the first and second seasons of the British hit in preparation for Downton Abbey season three, which will be here January 6th! In the meantime, we’re celebrating all things Downton! Check out previews of the third season, clips of the show, behind-the-scenes interviews with actors, the best Maggie Smith moments and more.

In anticipation of Downton Abbey Season 3 premiere (January 6, 2013 at 9pm on CET), PBS and MASTERPIECE are bringing you a live panel and discussion with the Downton Abbey cast and producer. The livestreamed panel will be moderated by MASTERPIECE executive producer Rebecca Eaton and feature the following:


Hugh Bonneville ... Lord Grantham
Jim Carter ... Mr. Carson
Rob James-Collier ... Thomas Barrow
Joanne Froggatt ... Anna Bates
Gareth Neame, executive producer, "Downton Abbey"
Elizabeth McGovern ... Lady Cora
Sophie McShera ... Daisy Mason
Check back here 8pm on Wednesday, December 12, to watch this hour long live event. Follow the discussion on Twitter using hashtag #DowntonPBS.

 

 

 


{Downton Abbey Cooks}

Pamela Foster is a cook and historian who runs the epicurean blog Downton Abbey Cooks. . If you've ever wondered about the tempting dishes served throughout the series and during the Downton era, Downton Abbey Cooks has plenty of recipes for you to try your hand at.
Start with these Super Quick Guilt Free Scones:

Ingredients:

  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 2 tbsp. frozen grated butter
  • ½ cup cold milk

Makes 8 x 2" scones


Method:

  1. Sift the dry ingredients 3 times into a large bowl. Rub the frozen grated butter into the dry ingredients until it feels like sand. Add enough milk just until you get a sticky dough.
  2. Turn the dough out onto a lightly floured board, lightly flour the top. Knead very gently once, then fold and turn the kneaded dough 3 or 4 times until the dough has formed a smooth texture. Pat the dough into a rectangle about 6" x 12", then fold into thirds.
  3. Using a well-floured 2" biscuit cutter, make 6 x 2" rounds. You can get 2 more scones from the scraps but they won't be as tender. Alternatively, use a well-floured sharp knife to form wedges.
  4. You can either brush the top of the scones with milk or lightly flour.
  5. Bake on a baking sheet for 8-10 minutes until the scones are lightly coloured on the tops. Immediately place onto cooling rack to stop the cooking process.
  6. Traditionally served with clotted cream and preserves, try a healthier option of non fat plain greek yoghurt with your favorite preserves.

Variations: click here to learn how to adapt this recipe for sweet, savoury or whole wheat scones.

Recipe published with permission from Pamela Foster.

For more recipes, visit www.downtonabbeycooks.com.

{Get caught up before Season 3 starts! Get air-times for Seasons 1 & 2 here.}

Downton Abbey Revisted

Premieres Sunday, November 25 at 8pm on ThinkTV

Catch up with the cast, go behind the scenes & relive great moments of Downton Abbey in this special.
Watch a preview.

The Style of Downton Abbey
Downton Abbey - About Season 3
Downton Abbey - Behind the Scenes