Look alive, people. There’s a royal wedding happening today!
In case you’re not as completely, hopelessly addicted to People.com as I am, you may not be quite so geared up for the nuptials between the beloved Prince William and Kate Middleton. Ah, young love. But seriously, I am all about this wedding for reasons that are not at all clear to me. For weeks now, I’ve been scouring the “Royals” section of People.com (do other news sources even exist?) keeping up with all the latest news and fodder from across the pond. So it’s really a shame that it all happened while I was asleep! Thank goodness for the internet! But, truth be told, it’s also been a delightful and much needed reprieve from the daily photos and exhausting, shameless, and never-ending self promotion of Kim Kardashian and her nonexistent talent and utter lack of meaningful contribution to pop culture. If I see one more picture of her, I’m quitting People.com. I swear. Don’t make me do it. But that is neither here nor there. Back to the royals!
All this wedding talk reminds me of last year’s trip to London. My fiancé and I enjoyed three glorious days of gray skies, chilly rain, and “loads” of tea. I loved every second of it.
We got all spiffed up for afternoon tea at The Goring-which is where the Middletons are staying for the wedding!!! We’re such trendsetters.
You may recall that we enjoyed a few cups of stiff Earl Grey.
And nibbled on some of the daintiest, sweetest “puddings” and tea sandwiches. Who can resist scones and clotted cream? I dare you to answer that.
In honor of the royal wedding and in remembrance of our fabulous London adventures, I made celebratory scones! What says “Brit” louder than scones? Hm? A zany hat, maybe? Yes, maybe.
2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon canola oil
1 teaspoon vanilla
1 cup plain yogurt (or vanilla flavored)
1 cup dried, sweetened cranberries
juice and zest of 1 lemon
I should probably start by telling you that I had hoped to make a batch of scones fit for a king, but that’s not what happened. Let’s just say this is not my all time favorite scone recipe. My mom found it somewhere (Cooking Light maybe?) and went on and on about how great it sounded and that it was low calorie. Then, she proceeded to send me the entire recipe. In multiple text messages! Complete with step by step instructions. Why, just why? Sometimes I think I’ll never understand. Anyway, I inevitably, asked her to email it to me instead (because I don’t relish the idea of gumming up my iPhone screen with flour or dropping the whole thing into a bowl of batter). But, no. She hand wrote the recipe and delivered it when she came to DC for a weekend visit. Her handwriting’s not as bad as mine, but it’s pretty tough to get through. And she left out several ingredients. And I have no clue what the original recipe was supposed to look like, so I made my own version. And because I suck at baking, it didn’t turn out as good as I had hoped. Sorry I cannot give credit to the original recipe creators, but they probably wouldn’t want credit for this anyway.
That said, it’s almost really tasty, so close. The ingredients are great and I think that with a little TLC and patience (of which I have none for baking) this recipe could be really great. Give it a try and let me know how to improve.
Directions: Preheat oven to 400 degrees. Lightly grease a 9 inch round pan. ( I don’t have a round pan so I just baked it off in a square pan and scored the scones once they cooled.)
Whisk yogurt, oil, lemon juice and zest, and vanilla in a mixing bowl.
In a separate bowl, combine the dry ingredients. Make a well in the center of the flour mixture and add in the yogurt mix and cranberries. Stir to combine.
Pour the mixture into the baking dish. Or, if you have a round pan, pour the mixture into the round pan to form the shape of the dough and then score it into triangles and transfer to a cookie sheet to bake. If the dough is too moist, add a bit more flour to stiffen it up.
Bake for 20 to 25 min, until golden brown. Each scone has about 200 calories. Not bad.
The ultra low calorie count and glaring lack of butter in this recipe could be the culprit for the less than amazing outcome. Again, give it a go and see what you think.
Enjoy the royal wedding! Have a tea and a scone and put on a fun hat! Cheerio!
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