Did you stay up all night (or wake up early, for those of you on the east coast) to watch the royal wedding live? I set the DVR and will be getting together with my weekly movie buddy to watch it at a more civilized hour. I still remember watching Charles and Di’s wedding with my mom when I was 11 years old. I have to admit that I love to watch all the ceremony and pageantry of these events.
This morning, as the buzz of all things English floated through the air, the thought of cream scones and lemon curd popped into my head. Cream scones are the basic British scones typically served with butter, clotted cream, jam, marmalade, and/or lemon curd. British scones are not quite like the American scones we know – they’re not overly sweet or dense or cake-y or crumbly,
and you typically don’t see them loaded with a lot of fruits, nuts, or spices. British scones are more like the American biscuit – only slightly sweet, light, and with a delicate cream taste. (Just to confuse things a little more, the British biscuit is the term for what we call a cookie here.)
I’ve had scones in England and Scotland and in tea rooms in the U.S. They’re all slightly different, but I think my recipe represents the kind I like. These scones are not too dry, not overly moist, light, with just a touch of sweetness and vanilla. I used the Trader Joe’s Buttermilk Pancake and Baking Mix, but this recipe will work with most baking mixes. I added heavy cream, an egg, a little bit of sugar, and a touch of vanilla. It’s quick and simple, and they’re great warm. Trader Joe’s Lemon Curd is perfect with scones – sweet, tangy, and authentic! If you like TJ’s Lemon Curd, take a look at our Lemon Tart with Fresh Berries – it’s so pretty and so easy.
Enjoy the weekend! Wona and I will be at the LA Times Festival of Books all weekend. It’s at USC this year and general attendance is free. We’ll be at booth 724 (near the cooking stage) and we hope you’ll stop by and say hello!
- 2 cups Buttermilk Pancake and Baking Mix
- 2 Tbsp sugar
- 1 egg
- 1/2 cup heavy cream
- 1 tsp vanilla
- Preheat oven to 400° F.
- In a large mixing bowl, combine baking mix and sugar.
- In a separate bowl, whisk together eggs, cream, and vanilla. Pour cream mixture into bowl with baking mix. Stir together just until wet ingredients combine with the dry. Use hands to knead slightly only until dough is formed. Do not over knead (or else scones will be tough).
- Form balls the size of eggs and flatten slightly. Place on lightly greased or buttered baking sheet.
- Bake for 12 minutes or until tops and edges are getting golden.