Did you know that Prince William is marrying Kate Middleton next Friday, April 29? (hahaha – just checking to see if you’re really alive!).
I have been planning ways to celebrate this fun event, which I’ll be rising at 4 a.m. to celebrate. One thing I want to make is scones, since they’re such a British thing.
But I was afraid. A good scone is kind of crumbly, but in a good way. It tastes light and good. Usually, when I try things like that they don’t turn out well.
My online searching led me to this recipe.
ROYAL WEDDING SCONES
1 cup flour, plus more for dusting board
2 tablespoons sugar
1-1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Zest of 1 lemon
4-1/2 T. unsalted butter, diced and very cold
3/4 cups fresh blueberries
1 large egg
1/4 cup heavy cream, 1 T. removed for brushing tops
Freshly squeezed lemon juice from one lemon
1 cups confectioners’ sugar
Zest from one lemon
1 pat (1 t.) unsalted butter, melted
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper and set aside.
In the working bowl of a food processor together flour, sugar, baking powder, salt and lemon zest 2-3 times. Add the butter and pulse 6-8 times until the mixture resembles coarse meal and the butter is about the size of peas. Pour dry mixture into a mixing bowl, add blueberries and gently toss the blueberries with the flour mixture.
Whisk together egg and cream in a small mixing bowl. Make a well in the center of the flour mixture and pour in the eggs and cream.
Using the tines of the fork gently incorporate the dry ingredients into the wet just until the dry mixture is coated. Be careful not to the smash the berries. Not overworking the dough is the secret to a light, delicate scone.
Lightly dust your work surface with flour and turn the dough out. Gently knead the dough about 6 times and pat it into a circle. Cut in half with a sharp knife and then in half again to make four wedges.
Transfer to prepared baking sheet and brush tops with remaining cream.
Bake until lightly golden brown and firm to the touch, about 20 minutes.
While the scones are baking, mix together the glaze ingredients. Cool scones on a wire rack and drizzle with glaze.
I followed the recipe pretty much as she gives it, except 1) I don’t have a food processor, so I mixed things with knives, and 2) I didn’t have a lemon, so I used clementine zest, and 3) I didn’t have blueberries.
I was even good and made the well in the center for the liquid stuff. I wanted these to turn out, I tell you!
Then, I rolled them into a circle, and cut it into pieces. Many recipes say that scone dough is dry, but this was wet. So wet, in fact, that I added quite a bit more flour.
Not perfect, but they’ll do. I baked them, and served them with fresh strawberry jam I’d just made.
And, the results were really good! I was totally pleased, and everyone wished I had made more. I’ll double the recipe when I make them for the wedding.