After my post of two weeks ago, when I made scones for the first time, you probably guessed what I’d be posting this week.
The morning of the Royal Wedding, I wasn’t going to serve anything other than scones and tea (or hot chocolate where requested). I made the batter for the scones the evening before, and baked them during the pre-wedding festivities on the 29th. And if they look a little well-baked, I can only blame my eagerness to see Kate’s dress for my missing the oven timer when it went off.
I enjoyed every second of the coverage. I sang along with “Guide Me, O Thou Great Jehovah” and I thrilled to the majesty of “Jerusalem”. I held my breath as William struggled to put the ring on Kate’s finger, and I sighed in relief when Prince Philip got through the occasion without a single faux pas. In short, the wedding was perfect.
My youngest daughter and I got up at a quarter to 5 and watched it throughout. My husband joined us just in time for the ceremony. My oldest daughter only ventured into the room to eat a scone, but spent the day talking to her friends about Kate’s look (thumbs-up), the Queen’s look (pretty great for an 85-year old) and William’s look (no one had any idea what he wore).
The basic scone recipe that I used is here. For our festive breakfast, I made two flavours, based on the ingredients I had on hand. Half of the batch was fashioned into chocolate orange scones, while the rest were white chocolate and ginger.
Take a look at the music I’ve posed the scone beside. It’s from a piano book that’s so old (1947), the music was “God Save the King”. Elizabeth didn’t become queen until six years after the book was published. My dad picked up the music book at a yard sale about 35 years ago and it’s become a family staple.
I hope these scones become a family staple for you!
(adapted from Dorie Greenspan’s Baking: From My Home To Yours)
Make scones as directed here, through to the part where you stir the dough with a fork.
Omit the ¾ cup raisins.
In half the dough, add ¼ cup chocolate chips and the grated rind of one orange. In the other half of the batter, add ¼ cup white chocolate chips and two tablespoons of finely minced candied ginger.
Finish the recipe according to the directions.