This morning was no different than any other. I woke up, got ready, made some coffee and turned on the Today Show. Not that I forgot about the Royal Wedding, but it wasn't that important to me and it certainly wasn't bookmarked in my calendar.
With that said, one glance at the tv and I was hooked - drawn like a moth to a flame. The elegance, the refinement, the sense of propriety, the history...and who doesn't like witnessing a happy couple in love? Kate's, whoops, Princess Catherine's dress was simply stunning. It was tasteful, classic, elegant, breath-taking. And there was something very charming to their bashful first public kiss.
But what really amazed me was how well-behaved the crowd was! It was incredible how throngs of people waited patiently and later marched obediently behind police towards Buckingham Palace. It got me thinking that there is something very gentile about the British - how they behave, how they dress and accessorize, their afternoon teas....And like someone who has nothing better to do with her time at 7:30am, I whipped up some scones before work. And what are scones without lemon curd?
Rosemary-Thyme Scones Recipe
Yields: 8 scones
2 c flour
2 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
1 Tbsp fresh thyme, chopped
1 Tbsp fresh rosemary, chopped
8 Tbsp unsalted butter, cut into 1/2" cubes, chilled
1 egg yolk
1 c milk + more for glazing
1. Position rack in the middle of the oven. Preheat oven to 400 degrees F. Line a baking sheet with a Silpat or parchment paper.
2. Fit food processor with the knife blade. Add flour, sugar, baking powder, salt, thyme and rosemary. Pulse 6 times. Remove cover and distribute butter evenly over dry ingredients. Replace cover and pulse, in 1 second bursts, 12 times, until mixture resemble pea-sized pieces of butter. Transfer mixture to a mixing bowl.
3. Place egg yolk in a 2 c measuring cup. Add enough milk so that egg and milk totals 1 c; beat with a fork to combine. Add to flour mixture. Using a spatula or fork, mix together until dough forms. It should be soft and tacky.
4. Place dough on a lightly floured surface. Lightly flour hands; pat the dough into an 8" round, about 3/4" thick. Cut into 8 equal wedges.
5. Place 1" apart on baking sheet. Brush with milk and place in oven. Bake for 18-20 minutes, until golden brown. Cool slightly. Serve warm or at room temperature.