As part of a generation raised on a steady diet of fairy tales and Disney Princesses, the idea of a Royal Wedding fascinates me. How many little girls around the world have dreamed about finding Prince Charming and becoming a princess? How many not so little girls still try to emulate the ideal for their own special days? For those of us 30 years and under, this is our first real experience with a true Royal Wedding. Not just one we’ve seen in an animated movie. I think for a lot of people, Kate represents the little part of us that dreamed about what it would be like. Except she actually gets to live it.
The wedding itself didn’t disappoint. What can I say about it that hasn’t or won’t be said a billion times over? The dress—classic and stately—was beautiful. But come on. Kate could wear a garbage bag and still look elegant. (Although I won’t lie. Elaborate and a bit more over the top would have been okay in my book too.) The setting was GORGEOUS. Westminster Abbey just solidifies my love of Gothic architecture. The ceremony was lovely and the music was fantastic. (How much do you think it would cost to hire the choir of cherub faced little boys to follow me around singing all day?) And all the hats? Well, the British sure do accessorize. All of it was fantastic and so worth getting up well before dawn for.
America's Test Kitchen Family Baking Book-- pressing the dough into a cake pan before turning it out onto a floured counter, making it much easier to shape and cut the scones! I think I’ll spend the day munching these and talking with a fake British accent. Now if only I liked tea and knew what the heck clotted cream was, I could feel like royalty myself. Cheers!
Adapted from Martha Stewart
2 cups all purpose flour
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
¾ teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
8 ounces fresh strawberries (about 8-10 medium/large strawberries, finely diced
1 teaspoon lemon zest (from 1 lemon)
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten
1. Preheat oven to 400F. Line two baking sheets with parchment paper or silicone liners; set aside.
2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut butter into flour mixture until the largest pieces are the size of peas. Stir in strawberries and zest.
3. Using a fork, whisk together cream and eggs in a liquid measuring cup. Make a well in the center of the flour mixture and pour in cream mixture. Stir lightly with a fork just until dough comes together. Turn out onto a lightly floured work surface and knead a few times to mix well.
4. Lightly flour a 8-inch round baking pan. Press the dough evenly, but gently into the baking pan. Invert pan onto a lightly floured work surface and allow dough to release. (You’ll probably have to slam it down on the counter a few times to get it to come out.) Using a floured knife, cut the circle into 8 wedges. Transfer to prepared baking sheets.
5. Brush tops with heavy cream and sprinkle with sugar. Bake, rotating sheets halfway through, until golden brown, 20 to 22 minutes. Allow to cool on pan for several minutes before transferring to wire rack to cool completely.