British

As you probably heard about somewhere along the way, there was a wedding a few weeks ago involving British royalty.

It wasn’t a significant event in my world,but the office Heather works in had a different take. They claim it was because of the recent addition of a Canadian to their ranks, what with the whole “Canada still recognizes the Queen” bit. I can’t say I completely buy that. I talk to Canadians every day, and while they may have been a tiny bit more aware of the event than I was, they did not demonstrate the boundless enthusiasm for it that my wife did.

Whatever their reason, Heather’s office decided to have a sort of party on the day of (because it happened on a Friday morning for those of us in CST). Outside the world of TV shows about offices, “office party” just means “bring food” and not much else. Normally I should say… Apparently they designated a couple to dress up as the bride and groom…. Suffice to say they went above and beyond with their plans for the royal wedding.

And this is where I come in. I have actually made scones a few times before, but I don’t think they ever made the blog. They fall into that grey area between sweets and bread, and I have periodically tried them as a way to share a desert with Heather. I have even gone so far as to try a savory scone recipe although it wound up being kind of a tough sell.

Heather apparently remembered the first batch of scones I made well enough to think they would be a great addition to an English themed party at work.

Basically I doubled this recipe, except without the raw sugar crystals on top. Using dried cranberries doesn’t add much sugar so the end result is Heather approved.

Doubling the recipe did involve a distressingly large portion of butter, but I can’t complain about the results. The reports that came back from Heather’s office were equally positive, so I don’t think anybody really missed the sugar sprinkles on top. Although, speaking of the butter, because the method I used to cut each scone involved patting out a circle and splitting it into eights, it made calculating the butter per scone distressingly easy. There ended up being three-fourths of a tablespoon of butter in each scone. It’s better when you are just vaguely aware that there is “a lot” of butter in something I suppose.

One last comment about scones, and then I will stop before this gets any more scatter brained… Scones aren’t very hard. If you can make biscuits from scratch using a recipe, you can make scones. Just you know… use a scone recipe.

-Jordan