Royal Baby Scones...by George!

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Like the rest of the world, I was anxiously awaiting the birth of the Royal Baby. Perhaps it’s because Diana and I were expecting at the same time - her with her second child, me with my first - that I've always felt such a kinship with her, and suffered mightily with her loss. I've always been a devoted Royal Watcher, and having created a special scone for the Royal Wedding, I just had to make another, more diminutive scone, for the new prince or princess. 

A boy it is, so these scones needed to be flecked with blue. I chose dried blueberries in order to be able to inject even more flavor by hydrating them with hot water and lemon oil. It's a subtle addition, but a welcome one. Have some tea and a Royal Baby scone, and celebrate the birth of Prince George Alexander Louis Windsor!

Royal Baby Scones

1/4 cup Melissa's dried blueberries

1/4 cup boiling water

1/4 teaspoon lemon oil

2 cups all-purpose flour

4 tablespoons granulated sugar

1-1/2 tablespoons baking powder

1-1/2 teaspoons baking soda

1/2 teaspoon salt

5 tablespoons cold butter, cut into 1/2" cubes

1 cup sour cream

1 egg, separated

1/4 cup sanding sugar

Preheat oven to 400 degrees F.  Line a baking sheet with a Silpat or parchment paper. Pour boiling water over blueberries, stir in lemon oil, and set aside for 20 minutes to allow to hydrate. Drain.

I am a firm believer in making scones in a food processor, not just for ease, but to keep the dough light.  Into the work bowl of your food processor, place flour, sugar, baking powder, baking soda, and salt.  Pulse to combine, 10-12 times. Add the cubed butter, and pulse again until a coarse meal forms. Pulse in the sour cream and egg yolk just until combined, and a soft dough is formed.

Turn dough onto lightly floured work surface, patting into a circle 3/4 to 5/8 inches high. Cut with a small (baby), ruffled biscuit cutter.  Transfer to prepared baking sheet.  Make an egg wash with the remaining egg white and 1 tablespoon of water.  Brush egg wash onto scones, then top liberally with sanding sugar.  Bake for 12-14 minutes until the edges are brown.

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