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!
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.
4. Blend in the currants.
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.
7. Bake at 400°F for 12-15 minutes or until golden, then cool on a wire rack.