Royal Wedding Scones

"Gosh, these are good," I gushed to no one in particular, but thank God my husband was home or anyone happening by our cozy porch breakfast would have thought I was talking to myself...AGAIN.  If not for my husband, I'd certainly have to get a dog as I do often lapse into soliloquy when something turns out rapturously good, or power rant when something turns out dreadfully bad.  But I digress...

I'm working on my morning menu for viewing the Royal Wedding.  Yes, I will be getting up that early, don't  judge me.  As someone who normally goes to bed closer to that time rather than arising then, you know this is huge.  I figured I watched Diana get married, I'm going to watch her son as well.  I suspect it will be a combination of joy and tears.  I still miss Diana to this day.  We were pregnant with our sons around the same time, so I've always felt a bit of kinship with her in that regard.

At any rate I've been going through cookbooks trying to come up with scones, finger sandwiches, and little snacks with which to both fortify and amuse myself during the big event.  During the process, I devised this recipe on my own.  It is very light, so you won't feel guilty having one (or two) and it will leave you with plenty of room for finger sandwiches and multiple cups of tea.  I do plan on dressing up (read: my best nightie and a clean pair of slippers), and stretch out on the couch with a tea table of goodies beside me.  

ROYAL WEDDING SCONES
1 cup flour, plus more for dusting board
2 tablespoons sugar
1-1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Zest of 1 lemon
4-1/2 T. unsalted butter, diced and very cold
3/4 cups fresh blueberries
1 large egg
1/4 cup heavy cream, 1 T. removed for brushing tops

GLAZE

Freshly squeezed lemon juice from one lemon

1 cups confectioners' sugar

Zest from one lemon

1 pat (1 t.) unsalted butter, melted

Preheat the oven to 400 degrees.  Line a sheet pan with parchment paper or silpat and set aside.

In the working bowl of a food processor together flour, sugar, baking powder, salt and lemon zest 2-3 times. Add the butter and pulse 6-8 times until the mixture resembles coarse meal and the butter is about the size of peas. Pour dry mixture into a mixing bowl, add blueberries and gently toss the blueberries with the flour mixture. 

Whisk together egg and cream in a small mixing bowl.  Make a well in the center of the flour mixture and pour in the eggs and cream. Using the tines of the fork gently incorporate the dry ingredients into the wet just until the dry mixture is coated.  Be careful not the smash the berries. Not overworking the dough is the secret to a light, delicate scone.

Lightly dust your work surface with flour and turn the dough out. Gently knead the dough about 6 times and pat it into a circle.  Cut in half with a sharp knife and then in half again to make four wedges.  Transfer to prepared baking sheet and brush tops with remaining cream. 

Bake until lightly golden brown and firm to the touch, about 20 minutes.

While the scones are baking, mix together the glaze ingredients.  Cool scones on a wire rack and drizzle with glaze.

Makes 4.

  
This is linked to Sweet Tooth Friday and Sweets For A Saturday-Sweet As Sugar Cookies