Yes, along with millions of other crazed Americans fascinated with British royalty, we watched the wedding of Prince William to Kate Middleton. The rest of the family was promptly in front of the TV (or should I say telly) at 2 a.m., and I stumbled downstairs shortly thereafter.
Nigella Lawson, a British food writer and one of my favorite contributors to National Public Radio, gave suggestions for making a royal breakfast fitting the occasion. And even though in England they are more of a tea time confection, Nigella recommended making scones.
English scones are more what Amerians thinks of as biscuits, and biscuits are what the British call cookies. During our bed and breakfast days, Katie and I made our version of English scones with white chocolate and cranberries. They were very popular, but I have no idea of their authenticity. My only experience in Great Britain is a layover at Heathrow. Someday I hope to do some research in person.
For our little viewing party, I decided to try a new recipe for scones using blackberries. Blackberries are not in season and terribly expensive, so I used frozen. Frozen works fine but is a bit messy. But, the result was mighty fine.
I've always heard the English eat their scones with clotted cream, an extremely thick cream with an extremely high fat content (I'm sure the "clotted" refers to your arteries). Since clotted cream isn't sold here, Katie and I chose to top the scones with vanilla yogurt. Not only a healthier choice, but just what the scones needed. Absolutely brilliant!
I plan to try these scones with other seasonal berries. But for now...
I'm feeling sleep deprived...
and need a nap.
My best to Prince William and Princess Catherine. Good night.