Wednesday, April 27, 2011

Royal Wedding Recipe

I remember my own wedding planning and the only thing I really took deep interest in was the menu.  Upon this royal wedding countdown (2 more days!), I can't help but wonder what the Queen would serve her guests when she welcomes over 650 friends, family and foreign royals to her palace on Friday. 

Personally, I couldn't imagine visiting Buckingham Palace without tasting a delicious scone, and so, I've decided to cook up my own batch to channel royal wedding flare from across the ocean.  I think I'll take my favorite muffin (lemon blueberry) and turn it into a scone.  Luckily, the trusted Epicurious site had one that readers awarded rave reviews. 

photo by Megan Caruso, via

  • 3 cups self-rising flour
  • 1/2 cup plus 1 1/2 tablespoons sugar
  • 3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 1/2 cups dried wild blueberries (about 10 ounces)
  • 1 cup plus 1 tablespoon buttermilk
  • 1 1/2 tablespoons finely grated Meyer lemon peel or regular lemon peel

Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges.

Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.



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