Lots of people were poo-pooing the royal wedding, declaring their complete disinterest and confusion over the excessive media coverage of William and Kate's engagement and wedding. And to those people I say, Hello, yes, we understand you hate everything and you also probably think we shouldn't have killed Bin Laden and this is probably why you and I are not friends.
And I can't completely explain my own interest in royal weddings, other than that they simply fascinate me. They're kings, queens, princes and princesses in name only, and their nation adores them and when they have a wedding it's a big damn deal. I like the fairytale-ness of it, the dress, the tiara, the horses, the hats.
So I had a tea.
I recorded the wedding and avoided television and the Internet all day on Friday to make sure I didn't see any spoilers. Then on Saturday a couple of like-minded friends and my mom and sister came over to watch it with me and partake in tea-type foods.
The orange-poppy scone recipe is from the May 2011 edition of Everyday Food. It's not on the Internet yet so see below for the recipe. These are delicious hot out of the oven with a little jam. My guests didn't get them hot out of the oven since I made them the day before, but they were still pretty good.
Lemon curd is pretty tasty, and good with tea cookies (I bought digestives from World Market. They're yummy!)
Tea sandwiches, after the guests have had a few. I made cucumber sandwiches, with a little cream cheese, dill, and thinly sliced cucumber. I also made curried chicken sandwiches using a Tyler Florence recipe that was REALLY GOOD. Link here....
Double devon cream, otherwise known as clotted cream or devonshire cream. Meh. The stuff at the tea houses is better; this stuff was too liquidy.
And that was that. We all maintained a healthy level of excitement until about halfway through the actual wedding, when we started yawning. So we opened some champagne.
Cheers to the newlyweds!
Makes 18. Active time 20 minutes. Total time 40 minutes.
2 1/2 cups flour (spooned and leveled), plus more for work surface.
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup plus 2 tablespoons buttermilk
1 tablespoon finely grated orange zest plus 1/4 cup orange juice (from 1 orange)
1 large egg yolk
1 1/2 teaspoons poppy seeds
coarse or sanding sugar, for sprinkling
butter and fruit jam (optional) for serving
1. Preheat oven to 400 degrees, with racks in upper and lower thirds. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or your fingertips, work butter into flour mixture until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With a fork, stir in 1/2 cup buttermilk, orange zest and juice, egg yolk, and poppy seeds until just combined.
2. On a lightly floured surface, turn out dough and knead several times. Form dough into a 7-inch square; cut into 9 squares, then cut each in half diagonally. Transfer dough triangles to two parchment lined rimmed baking sheets. Brush tops with two tablespoons buttermilk; sprinkle with coarse sugar. Bake until scones are pale golden, 15 to 17 minutes, rotating sheets halfway through. Let cool on wire racks. Serve with butter and jam if desired.
per serving: 129 cal; 6 g fat (3 g sat fat); 2 g protein; 17 g carb; 1 g fiber