Last week, I had a little Royal Wedding Watch party. Although people that know me well know that I never need much of an excuse to have a party, I was excited for pretty much the whole month of April about the wedding. It’s impossible to explain why; everyone’s been making fun of me. 🙂 Maybe it’s the fashion, maybe the cars, maybe the European architecture, maybe the hats, maybe my inner-child princess, maybe a fascination with the archaic classism. I dunno. But I watched every minute.
The was indeed tiny. Meaning, myself and the only other person I know in OKC that cared about the Royal Wedding (and her daughter. Thanks Suzanne!). I don’t know many people in OKC yet, so that was part of the problem; but the three of us had a BLAST!
The advantage of a small party is that it improves the scone-per-person ratio. 🙂 This was my first time making scones, so I was nervous. But look how pretty they turned out:
- Be careful about over-mixing, and over-handling the butter, to get the right texture and taste. Chill the butter a LOT before dicing, and dice immediately after removing from the fridge so it doesn’t warm up.
- I substituted whole wheat flour, which worked okay. (Sometimes, that is a disaster, like with Red Velvet Cake).
- Use a flexible wedge or pastry scraper to move the triangle shaped pieces from the counter to the baking sheet.
- Apply the milk glaze generously; it kind of forms a seal that helps keep the scones fresher longer.
- Serve with Double Devon Cream or Clotted Cream (available here in OKC at both Forward Foods and Crescent Market). Apply the cream very, very, generously, and while the scone is still warm. Just cover the whole darn thing. YUM.
I used the following Epicurious recipe:
2 cups unbleached all-purpose flour
1/3 cup plus 2 tablespoons sugar
1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, diced
- 1 teaspoon (packed) grated lemon peel
- 3/4 cup miniature semisweet chocolate chips
- 3/4 cup chilled buttermilk
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Milk (for glaze)
Make some scones this weekend, and watch the rerun of the wedding with your mom on Mother’s Day. You know you DVRed it! Admit it! 😉
Signing off with a royal wave, from the wrist. Really, I am, if you could see me.