In honor of the Royal Wedding, I hosted a little celebration for myself. Sadly, I could not coerce my husband into participating. He much preferred his beauty sleep!
Harney & Sons Royal Wedding Tea and Twinings Royal Wedding Tea were for obvious reasons, my first choices of tea to drink. Unfortunately, the grocery stores near me didn't carry them.
I ended up picking up a box of Twinings Prince of Wales Tea to enjoy instead. It is a smooth black tea and it was delicious. I ended up drinking the whole pot throughout the festivities!
** If you'd like to read about some of my other favorite teas, click here . **
I also made cream scones from a recipe that I adapted from my trusty Fannie Farmer cookbook. They were fairly simple to make and very tasty! I made them bite-sized and round for a little twist on this classic English quick bread. I enjoyed them with more butter and some scrumptious strawberry preserves.
Mini Cream Scones (adapted from Fannie Farmer's cookbook)
2 cups flour
2 teaspoons baking powder
1 tablespoon caster sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs
1/2 cup heavy cream
Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper.
Mix the dry ingredients. Work in butter with a spatula (best if butter is at room temperature) until the mixture resembles coarse meal.
Beat the eggs and the cream into the dry mixture. Stir until blended. Pat the dough out on a board to about 1/4 inch thick. Use a mini biscuit cutter to cut in to rounds.Place the rounds on the cookie sheet and bake for 15 minutes.
**Click here to view another one of my favorite quick bread recipes. **
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What a lovely morning -- the pageantry of monarchy was so thrilling to watch!
Congratulations to the happy couple!
Best wishes for a lifetime filled with infinite possibilities!
