Yes, I am absolutely counting the days until the royal wedding. (It’s the day after tomorrow – Friday morning – if you’re out of the loop.) I’m not at all ashamed to admit it. In fact, we’re planning a lovely Royal Wedding Tea Party to celebrate the grand occasion. Mama Bex, her girls, Ella, and I will be driving to Pequot to join my mom, her sister Bue, and Bue’s friend Maureen for a sleep over on the eve of the wedding. It’s practically a requirement since the wedding is scheduled to begin at 11am London time, which equals 5am Minnesota time.
What does a Royal Wedding Tea Party entail? Tea, of course, in the very English tradition. I’ve also been working on hats and a fascinator (not meant to be particularly pretty, mind you), decorating royal cupcakes, and baking scones. Last night I made a lovely recipe fit for an early morning tea party and wanted to share the it, just in case you’d like to make them for your own wedding watching party or just for fun.
The scones can be made in a variety of flavors. A few of my favorite are apricot, cranberry white chocolate, and raspberry. You can easily experiment with different ingredients by changing the cranberries and white chocolate in the recipe below with whatever you would like.
So here is what you’ll need:
2 1/2 teaspoons baking powder
2 1/2 tablespoons sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1/2 cup dried cranberries
1/2 cup white chocolate chips
1 large egg
6 tablespoons heavy cream
2. In a large bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a fork or pastry blender until mixture looks like a coarse meal. Stir in cranberries and white chocolate.
3. In a small bowl, beat together egg and cream. Add this to the flour mixture. Stir it all together gently with a fork until the mixture come together. Try not to mix it much more than that. If the dough is too dry, add a splash of heavy cream until it sticks together but isn’t too sticky.
4. Transfer dough to a lightly floured work surface. Shape the dough into a circle about 1 inch thick. Using a sharp knife, cut the dough into equal wedges.
5. Place scones on prepared baking sheet. Using a pastry brush, lightly brush the tops of each scone with heavy cream and sprinkle the tops with sugar.
6. Bake until golden brown, about 15-16 minutes. Remove from oven and place on a rack to cool.