Scones for a Royal Wedding

Currant Scones

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:

  • 2 cups unbleached flour
  • 4 Tbsp butter (½ stick)
  • 1 tbsp baking powder
  • 2 eggs, plus one egg white (for egg wash)
  • 6 Tbsp granulated sugar
  • ½ cup cream
  • ½ tsp salt
  • ½ cup dried currants

 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

Add Eggs & Cream to Flour Mixture

4.  Blend in the currants. 

Add Currants to Scones

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

Cutting Scones Into Triangles

6.  Spray a cookie sheet with a non-stick baking spray and place scones on the sheet.  Beat the egg white lightly and brush the tops of the scones with the beaten  

 

Brush Scones with Beaten Egg

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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6 thoughts on “Scones for a Royal Wedding

  1. Emily

    Just made these myself, delicious. I will note that I just put the egg yolk from the third egg (for the wash) into the batter itself. I’m a firm believer in not wasting.

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