Monday Meals With Me: Scones Fit For a Royal Wedding

I for one can’t wait to watch the Royal Wedding of Prince Harry to Meghan Markle. Is anyone else as excited as I am? Well in celebration of their big day I will be making my scones for my daughter, mother, sisters and their daughters.  

Yep we’re getting up in the middle of the night for a viewing party… kind of a must when a girl from Los Angeles marries into the Royal Family.

When Elsie was just 5, we did the same thing for the wedding of Harry’s older brother Prince William to Kate Middleton. Not sure if that makes me a good or bad mom for waking up a 5 year old in the middle of the night, but I did it anyway and she is super excited to do it again.

// BLOUSE //

I’ve been making these scones since I was in college, and they are an all time favorite of my sisters. I like to add currants, but you could also use dried cranberries, blueberries or cherries… take your pick!  

We like to serve them with some fruit, Devonshire cream and lemon curd, for a little extra burst of flavor. Hope you enjoy them as much as my family and I do!!!


Print Recipe


3 cups unbleached all-purpose flour

1  tablespoon baking powder

2  tablespoons sugar

¼ teaspoon salt

½  cup unsalted butter, cold, cut into ¼ inch cubes

1  cup dried currants (or your dried fruit of choice)

3  eggs

1  cup, plus 1 tablespoon milk


  • Preheat oven to 425 degrees.  Line a large baking sheet with parchment paper, set aside.
  • In a large mixing bowl combine flour, baking powder, sugar, and salt on low speed, blend in butter until it is almost completely incorporated into flour mixture, small chips of butter will be visible.  Stir in currants with a wooden spoon.
  • In a small bowl beat 2 eggs lightly with 1 cup milk.  Add all at once to the flour mixture, stir just until blended.  Gather the dough into a ball and press lightly together.
  • On a well-floured surface, roll out the dough ⅓-inch thick.  Cut into rounds using a floured 2 ½-inch biscuit cutter. Place 2 inches apart on baking sheet.
  • Prepare an egg wash by beating the remaining egg and 1 tablespoon milk, brush scones’ top lightly with egg wash (i like to add a dusting of sugar on top).
  • Bake 13-15 minutes or until the scones are nicely puffed and tops are golden.  Serve warm. Makes 12 scones.
Leave A Comment