Royal Wedding Breakfast Blackberry Scones

Getting up ridiculously early to watch the Royal Wedding is not something I was capable of doing this morning, but I did get a chance to watch some of the recaps when I got up. Its hard to believe that only thirty years ago, my mother and her generation of young women watched Princess Diana and Prince Charles’ wedding.

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My favorite part of the wedding was Kate’s incredible wedding gown. It reminded me so much of Grace Kelly’s dress when she wed Prince Rainer. Its classic and sophisticated, yet modern as well. She looked absolutely gorgeous in it.

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While watching the romantic carriage ride to Buckingham Palace, I decided to whip up a batch of freshly baked scones to celebrate the Royal Wedding.

I couldn’t think of another British breakfast treat that I enjoy more than scones. Well, maybe crumpets, but I ate my entire supply in the freezer last week. They just taste too good with blueberry jam.

I had some big plump blackberries in the fridge and they were a simple addition to this recipe that makes scones just they way I like them – not too sweet, but very light and biscuity.

What you’ll need:
2 cups Flour
2 tbsp Sugar
1 tbsp Baking Powder
1/4 tsp Salt
1/2 cup Butter, chilled
2 Eggs, beaten
1/2 cup Milk
3/4 cup Blackberries

Preheat oven to 425ºF.

Mix the flour, sugar, baking powder and salt in a large mixing bowl. Add cold butter into flour. I cut it up into pats and placed it in the freezer for a little bit before adding it to make sure that it was extra cold.

Cut the butter into the dry ingredients using a pastry blender or two knives, until the dry ingredients look like crumbs.

In a mixing cup or small bowl, beat together milk and eggs with a fork until mixed.

Add wet mixture to the dry ingredients until just combined (do not overmix!)

Carefully fold the blackberries into the dough. The blackberries that I got were HUGE, so I cut them in half to make sure that every scone got plenty of berries.