Thursday, April 28, 2011

A Royal Breakfast

Tomorrow is the Royal Wedding - just in case you haven't received the memo. 

We're excited for all the fanfare - and wishing that we had the day off in America as well to celebrate.  We would certainly spend the day drinking mimosas out of tea cups wearing festive hats.

The Queen and Soon-to-be Princess Kate - in Hats

Loyal to our English roots, we will be up at 5 am to watch the BBC and we will be making the Queen's Scones to set the mood.

Queen Elizabeth made these scones in 1959 for President Dwight Eisenhower at Balmoral Castle near Edinburgh.  A year after the barbecue in the Scottish highlands, she sent the recipe to the President.  This recipe is now included  in an upcoming exhibition at the National Archives.  For more information, visit their website.

Queen Elizabeth’s Drop Scones

4 teacups of flour
4 tbsp of  treacle (sugar syrup)
2 teacups of milk
2 whole eggs
2 tsps baking soda
3 tsps cream of tartar
2 tbsp melted butter

Beat eggs, sugar and about half the milk together. Add flour, and mix well. Add the remaining milk as required. Mix in bicarbonate and cream of tartar, fold in the melted butter.

Drop onto baking sheet by the teaspoon full. Bake at 400 degree for 15 minutes, or until lightly browned.

Enough for 16 people.

We love the teacup as a measuring device!  How sophisticated!

We will measure using this amazing teacup by Undergrowth::

Blaue Blume Tea Cup - Undergrowth Design
 Until the procession at 5am!

Share This!