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A Royal Breakfast
A Royal Breakfast
April 28, 2011 • Posted by Jennifer Perillo

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
Makes 10

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

  1. Preheat the oven to 425ºF. Line a rimmed baking sheet with parchment paper, and set aside.
  2. Using a fork, lightly beat the cream and egg together in a small bowl; set aside.
  3. Add the flours, sugar, baking powder and salt to the bowl of your Cuisinart food processor. Pulse once to combine. Add the butter and pulse a few more times, until it forms a sandy-looking texture with some pebble-sized pieces. Pour in the cream-egg mixture, and pulse again until it forms a ball of dough, about 10 to 12 one-second pulses.
  4. Dump the dough out onto a lightly floured counter. Knead it once or twice to give the dough a smoother appearance. Using your fingertips, press the dough out into a 1/2-inch thick circle. Dip a 2 1/2-inch round cutter into flour, and cut out the scones—it’s okay to re-roll and press the dough out again once if you need to.
  5. Place the scones on the prepared baking sheet, and bake for 10 minutes, until bottoms are deep golden and the tops are barely tanned-looking. Remove from oven and rest tray on a wire rack and let cool 10 minutes before serving. Leftovers may be stored in an air-tight container and heated in the toaster the next day.
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1 Comment

May 15, 2011 9:57 PM
Sounds like you attended the royal wedding just the way I did! Thought of putting on a hat with my dressing gown (that's Brit-speak for robe), but didn't bother! Mmm ... tea and scones. - Jean at
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