Scones for a Royal Wedding

Currant Scones

The upcoming royal wedding has captured the attention of the world. 

Always a romantic, I am excited about the event and nostalgic about the last royal wedding, which I remember well.  When Charles and Diana wed, 30 years ago, I was a newly fledged professional in my first real job.  In the days before DVR, I got up early to watch the festivities, and lingered as long as I could before heading in to work.  When I got in, most of the women were gathered in a group, abuzz about the event.  Our most career-focused female coworker even popped into the conversation adding, “The British have a holiday.  I think we should get the day off too.”

This time, the whole family is “off” for spring break, so there are no conflicting priorities.  The girls and I are getting up early and I am baking scones.  I was always wary of trying scones, fearing the uncertainty around cutting in butter, or overmixing, or …  But my oldest, who thinks cooking is hard if she has to boil water, has perfected a recipe to serve to her college friends. 

If she can do it so can I–here is my trial run!

Currant Scones                 

Ingredients:

 Directions:

1.   In a large mixing bowl, combine flour, baking powder, sugar and salt. 

2.  Cut the butter into the flour mixture with a fork or pastry tool, until butter pieces are tiny and flour-coated.  Mixture will resemble crumbs but will still be a fairly floury. 

3.  In a separate bowl, beat two eggs and stir in the cream. Stir the egg-cream mixture into the dry ingredients, being careful not to overmix.  Add additional liquid or flour if needed.  

Add Eggs & Cream to Flour Mixture

4.  Blend in the currants. 

Add Currants to Scones

5.  Turn the dough out onto a floured board and knead once or twice.  Roll out or pat dough to a thickness of about 3/4 inch.  Shape into a long rectangle.  Cut squares from the rectangle, then cut on the diagonal to form triangles.

Cutting Scones Into Triangles

Brush Scones with Beaten Egg

7.  Bake at 400°F for 12-15 minutes or until golden, then cool on a wire rack.

Currant Scones

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