The year was 1981 and Prince Charles and Diana Spencer were getting married. I was 14 years old and was obsessed with both Diana and the wedding. The shy nanny marrying the older prince was a young girl’s fantasy. And her haircut was something no one had ever seen before. I had a wrinkled photograph of Diana that I would take to the hairdresser’s every visit, hoping they would make me look just like her. Perhaps someone should have been honest and told me my thick and curly hair would never resemble her sleek feathered haircut, but then again, no doubt I wouldn’t have listened.
In the early morning hours of July 29, I got up with my family to watch the royal wedding. It was magical, pomp and circumstance at its almighty, with a wedding dress train that went on for what seemed like city blocks and horns that sounded the rooftops. My mom fixed a proper English breakfast, scones and tea with brown sugar.
So with the latest royal wedding, I got up at 4 a.m. to watch all the festivities. For the special occasion, I created these scones/muffins that my sister, Diana, named “Kate’s Delights.” Full cook’s disclosure, I cooked them too high and for too long, so the bottoms were a bit too done for my liking. No more multitasking when I have something in the oven!
Depending on their size, makes 9-12 scones.
Preheat oven to 325-350 degrees
1 3/4 Cups white flour
1 Tablespoon baking powder
1/4 teaspoon salt
2 Tablespoons white sugar
4 Tablespoons butter-chilled
1/2 Cup buttermilk
1/2 Cup dried currants (I had very small raisins, or you can substitute lemon zest)
Cinnamon and sugar blend for the topping
1. In a bowl, whisk together the dry ingredients.
2. With either a pastry cutter or two forks, cut the butter into the dry ingredients until it resembles cornmeal.
3. In a separate bowl, whisk the eggs.
4. Add eggs to the flour mixture and stir. Add buttermilk and mix until all ingredients are thoroughly incorporated.
5. Scoop the mixture onto a greased cookie sheet, top with the cinnamon and sugar blend. Cook until done.