The week a little bit of history is taking place will have many Americans setting their alarms to wake before the birds. In case you’ve been totally out of touch, Prince William is getting married and there hasn’t been an affair this grand since his mother, Princess Diana walked down the aisle. We all know how tragic that ended, which is why I’m particularly excited about this Friday’s wedding.
I’m not one for realty television, and tabloid news holds no allure. I do believe in happy endings, though, and as a mother myself, I want to see Princess Diana’s son get their fair-share of happiness. So, with that in mind I’ll be in attendance this Friday morning. It’s perhaps the best wedding invitation too—no fussing with gowns, hair or make-up. My pajamas, fuzzy slippers and a pot of hot tea to enjoy with a fresh batch of English scones is all I’ll need to make my grand entrance.
English Cream Scones
Unlike American scone recipes, which produce a wet, shaggy-looking dough, this one if more sturdy and easier to press out. The scones are what I like to think of as a sweeter, more structured, version of Southern biscuits.
1/2 cup / 125 ml plus 2 teaspoons heavy cream
1 large egg
1 cup / 128 grams whole wheat pastry flour
1 cup / 135 grams all purpose flour, plus more sprinkling
1/4 cup / 47 grams natural cane sugar
1 tablespoon /14 grams baking powder
1/4 teaspoon / 2 grams fine sea salt
5 tablespoons / 2.5 ounces very cold unsalted butter, cut into 10 pieces