The Royal Wedding has come and gone, and my mom and I sure enjoyed the day. I went to her house and we watched it on DVR, and enjoyed British-style snacks throughout the day. For breakfast, she made two kinds of scones, using the same dough. She patted fresh blackberries into one half, and pomegranate-flavored dried cranberries into the other half. We enjoyed store-bought lemon curd on them, along with homemade Devonshire cream. The scones would have been delicious by themselves, but when topped with the lemon curd and scrumptious Devonshire cream, they were … well … fit for a Queen!
For lunch, we had cucumber sandwiches: Rye bread spread with spinach-and-artichoke-flavored cream cheese, stuffed with baby spinach, cucumber slices, and sliced radishes. They were so delicious! And, of course, we drank tea. Lots and lots of tea!
Blackberry (or choose your own fruit) scones
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1 cup fresh or 1/2 cup dried fruit
1/2 cup sour cream
1 large egg
Combine the flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture and use your fingers to work in butter (mixture should resemble coarse meal). Stir in fruit.
Whisk the sour cream and egg until well combined.
Using a fork, stir the sour cream mixture into flour mixture until large dough clumps form. Shape the dough into a ball. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Place dough on a cookie sheet that has been greased or lined with parchment paper. Sprinkle with additional sugar. Score the dough into slices like a pizza, but don’t cut all the way through.
Bake at 400 degrees F. for 15 minutes or until golden brown.
3 oz. cream cheese, softened
1 Tbsp. sugar
1 cup heavy whipping cream
Cream the cream cheese, sugar, and salt. Add the cream and beat until stiff peaks form. Chill.