Royal Wedding Cinnamon Raisin Scones

29 Apr


I have to admit, I didn’t wake up at 4am to tune in to the Royal Wedding like all you die-hard West Coast Will & Kate fans.  It’s not for lack of trying, though.

It’s partially because I don’t get any TV stations.  Even that’s not an excuse when you have internet, though.  Which I don’t, consistently.  So I guess I do have an excuse.

I’m one of those people who, had I not had class early this morning (and could actually find a way to watch it as something

smoother than a slide-show with my internet connection), probably would have made a spread of English-inspired baked

goods and made a party of it! I love the fairytale of it all  *sighs*
(Image Source: Google Images)

Even now, trying to watch it online, I am wondering if the constant glitching and pausing is, in fact, my lame free internet, or due to the possibility that there are a handful (lots?) of other people as sleep-deprived

as I am who are just now trying to tune-in for a replay.  Quit sucking up the internet, I need to see Prince Harry in his uniform! …I mean, the happy couple!

Anyway, in lieu of an all-nighter, I made afternoon scones in honor of the occasion.  Not just any scones, either.  Cinnamon raisin brown sugar buttermilk scones.  They may not technically be an English recipe,

but I think they look pretty fit for royalty.  And the best part?  They smelled like yummy, buttery, cinnamon toast baking in the oven!

Cinnamon Raisin Brown Sugar Buttermilk Scones
Makes about 13 scones

Ingredients:
* 3 1/4 cups all purpose flour (I used 2 cups whole wheat, 1 1/4 white)
* 1/3 cup packed brown sugar
* 1/2 tsp salt
* 1/2 tsp baking soda
* 2 1/2 tsp baking powder
* 1 tsp cinnamon
* 3/4 cup cold butter
* 1 cup buttermilk
* 1 tsp vanilla extract
* 1 cup raisins
* 1/2 cup chopped pecans
* extra butter for brushing the tops
* turbinado sugar

Directions:
Mix dry ingredients together in a bowl. Cut in the cold butter with a pastry cutter or a fork. Add buttermilk, vanilla, raisins, and pecans. Mix until it forms a dough (it will be fairly dry, but hold together).

Turn out onto lightly floured surface and kneed a little. Flatten into a round, and with a round, floured biscuit cutter or drinking class, cut into rounds. Place on a lined baking sheet, brush tops with melted butter and sprinkle with turbinado sugar and extra cinnamon.

Bake at 425 degrees for 10-14 minutes.

So, if you happened to miss the festivities the first time around like I did, I suggest you whip up a batch of these and tune in for the million replays I’m sure will be going on for the rest of the day!

Can’t wait to see Kate’s dress! And did I mention Prince Harry?  Harry, if you’re reading this, there are plenty more scones where these came from! 🙂

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One Response to “Royal Wedding Cinnamon Raisin Scones”

  1. Nice Blog with Excellent information June 17, 2011 at 9:23 pm #

    Your information Helped me Thanks you Much

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