Royal Wedding Scones

By • April 25, 2011 • 81 Comments



Author Notes: My mother taught me how to cook and bake. LOTS of really good stuff. Mostly Italian things. She was a stay at home mom, and a great cook (she still is, at 78 years old). She didn’t drive, so we spent a lot of quality time in the kitchen. I learned so much about cooking, eating and sharing good food from my mother. And I’ve been trying to do the same with my kids, who have been lucky enough to cook, eat and share good food with both my mother and I.

My initial thought of what my "legacy" should be was Nonna’s Piadina, which my mother taught me how to make when I was a little girl. My kids, on the other hand, urged me to submit my scone recipe, and since nobody makes better piadina than nonna, my scone recipe it is. And I am, after all, the Pound Ridge Scone Lady. ;)

I also thought since the Royal Wedding is taking place this Friday, what better way to celebrate in style than with a plate of fresh baked blueberry scones to share with your friends and family.

I may not have an 18-carat sapphire engagement ring to share with my kids, but I’m grateful I have my baking knowledge to pass down to them, and hope that someday they’ll remember fondly the times we spent in the kitchen together. - mrslarkin
mrslarkin

Food52 Review: MrsLarkins Royal Wedding Scones are quite possibly the most delicious scone I have ever eaten. They are moist and tender and loaded with blueberries. In the past I have been somewhat challenged making scones that were not as my daughter characterized, like paperweights. I could not find wild Maine blueberries so I used what I could find from the farmers market today. When I took a bite it was like getting a big hug from Mom. Thank you for this wonderful recipe, you could feel and taste the love -- this will be the recipe I will use from now on when I make scones. I am looking forward to experimenting making both sweet and savory ones. We thoroughly enjoyed them this morning warm with butter and some homemade strawberry jam, but they are equally delicious on their own. This recipe is a keeper. - sdebrangosdebrango

Serves 8

  • 2 1/2 cups (11.25 ounces) all-purpose unbleaced flour (I use King Arthur Flour)
  • 1/4 cup granulated sugar, plus more for sprinkling on tops of scones
  • 1 tablespoon baking powder
  • 3/4 teaspoons kosher salt
  • 6 tablespoons chilled unsalted butter, cut into small cubes
  • 3/4 cups frozen wild Maine blueberries
  • 1 cup heavy cream, plus more for brushing on tops of scones
  • 1 large egg
  • 1 1/2 teaspoon pure vanilla extract
  1. In the bowl of a food processor fitted with the chopping blade, place the dry ingredients and pulse to combine.
  2. Add the butter, and pulse about 10 or so times. You want to retain some small pieces of butter. Don’t blitz the heck out of it. Transfer the flour mixture to a large mixing bowl. If you've got some really large butter lumps, just squish them with the back of a fork.
  3. Gently toss the blueberries into the flour mixture.
  4. In a large measuring cup, place the heavy cream, egg and vanilla. Mix well. Pour into flour mixture. With a dinner fork, fold the wet into the dry as you gradually turn the bowl. It’s a folding motion you’re shooting for, not a stirring motion. When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. If there is still a lot of loose flour in the bottom of the bowl, drizzle in a bit more cream, like a teaspoon at a time, until the dough comes together.
  5. Transfer the dough ball to a floured board. Gently pat into a 6” or 7" circle. With a pastry scraper or large chef’s knife, cut into 8 triangles. I use a pie marker to score the top of the dough circle and use the lines as a guide.
  6. OPTIONAL BUT RECOMMENDED: Place the scones on a wax paper-lined sheet pan and freeze until solid. Once they are frozen, you can store them in a plastic freezer bag for several weeks.
  7. Preheat oven to 425 degrees F. Place frozen scones on a parchment-lined sheet pan, about 1 inch apart. Brush with cream. Sprinkle tops of scones with sugar.
  8. Bake for about 20 - 25 minutes, turning pan halfway through. They are done when a wooden skewer comes out clean.
  9. Serve with clotted cream, creme fraiche, and jam if you wish.These are great the next day, warmed in the microwave for 15 - 20 seconds. They freeze really well, too, and can be reheated in a 350 degree F oven until warm. Enjoy!
  10. For plain scones, just omit the blueberries.
  11. *COOK'S NOTE: Update on freezing scones. I usually use Red Star non-aluminum baking powder. I recently ran out, so I bought some Rumford's instead. After freezing solid, the Rumford scones did not rise at all when baking. So fyi, if you use Rumford's baking powder, bake the scones straightaway, and don't freeze.
Jump to Comments (81)

Tags: afternoon tea, breakfast, early morning royal weddings, Holidays

Comments (81) Questions (2)

Default-small
Default-small
Tulips

about 1 month ago ELMviola

I've never really had success with scones until I made these. They were not only the best scones I've ever made but among the best I've ever eaten! Perfectly moist, light, and not too sweet. Everyone at brunch asked for the recipe.

Default-small

5 months ago yquinonez

Made them today and they were perfectly moist, great crust and quick to make. Keeper recipe. My kids loved them for Sun afternoon tea.

Default-small

6 months ago nikki

Hi Mrslarkin...I need these NOW but only have whipping cream...Will that be acceptable or will I completely destroy these beautiful scones (I've only been baking about 1.5 yrs, so don't laugh!)?

Nikki

Mrs._larkin_370

6 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hello nikki! I think you'll be fine with the whipping cream. Go for it! Let us know how they turn out. Good luck!

174060_100000008404888_3554258_n

11 months ago Louisa

I made these with dried blueberries and froze the few that were left.
They freeze and reheat (350 oven right on the rack) beautifully.
Thanks for a wonderful recipe.

Mrs._larkin_370

11 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Glad you liked these, Louisa! Thank you.

Img_0836-001_(1)

over 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

hi again, my youngest son (who is a complete maniac for scones, at his tender age of not quite 3) and i decided to just go ahead and make the scones "right now." at present, he has both hands in the mxing bowl and is licking them and it clean. i wish i could send you the photo. wonderful! i have to say this bodes well for these scones obtaining more fans! i used 3/4 c buttermilk + 1/4 c cream...will let you know!

Img_0836-001_(1)

over 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

sorry about the random double note. i tried to edit the first after seeing your comment re: just omit bb's... :)

Img_0836-001_(1)

over 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

hi mrslarkin, do you think it'd work to use buttermilk in place of the cream? many thanks!

Img_0836-001_(1)

over 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

hi mrslarkin, if i want to make these with dried currants, would you recommend using 3/4 c, as with the blueberries? and do you think it'd work to use buttermilk in place of the cream? many thanks!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

hi em! i think it should work well with buttermilk. And a scant 3/4 cup of currants would be good. Let me know how it turns out!

Img_0836-001_(1)

over 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

fantastic! the reason i ask (b/c i do like cream!) is that a friend asked me to make her some traditional buttermilk scones. i've been wanting to make yours for ages so thought i'd try to knock off a few to-dos at once. i'm planning to make these tonight and will let you know! thanks!

Default-small

over 2 years ago Leesa Edwards

Wow....I just made these, and they are hands down the absolute BEST scones I have ever tasted....EVER! Thank you, thank you, thank you mrslarkin!! What a treasure of a recipe you have shared with us.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome, Leesa! So very happy to hear that!

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hi all, here's an update on freezing scones. I usually use Red Star non-aluminum baking powder. I recently ran out, so I bought some Mumford's instead. After freezing solid, the Mumford scones did not rise at all when baking. So fyi, if you use Mumford's baking powder, bake the scones straightaway, and don't freeze.

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Haha that should say "Rumford." I guess y'all know where my musical taste lies now. :)

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

These are on my "to make" list as soon as we can harvest our blueberries! FYI :)

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

yay! will you use the berries fresh, or will you freeze them? (i like frozen berries better because then they don't get so shmooshed and turn everything blue/gray.)

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Fresh...but whenever I have used fresh in something like this, I always pop what is needed in the freezer for a bit of time, take them out and swirl them in a tiny little coating of the dry batter and then fold them into the batter, shape and bake. It seems to stop them smearing color throughout. We still have about a month to go before ours are ripe, it's been a cool season, everything is about a month late this year.

Meathook

about 3 years ago Brenna

mrslarkin any advice about freezing scone dough? Can it be done to where the scone is just as nice when you pull the dough out of the freezer the next day?
Thanks!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Brenna, yes, you can freeze the raw scones way in advance. Cut them into wedges before you freeze them, otherwise you'll need a hack saw if you freeze the whole round of dough. Hope this is helpful!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

My mom made these without the blueberries to use as a base for strawberry shortcakes. Heaven!!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Awesome! I LOVE making plain scones for shortcake! It's gotta be one of my all-time favorite summer desserts. Thanks for letting me know, hla!

Default-small

about 3 years ago JWB

I have made these twice since mrslarkin was kind enough to post the recipe. They are incredibly simple, but they will absolutely be the best scones you have ever made. I think the 6th step, to freeze before baking, is key and should not be optional. Thanks, Mrs. L!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Wow! You're welcome, JWB! So very glad you enjoy these!!

Default-small

about 3 years ago Rivercook

oh! I forgot to say that I did not have heavy cream (no stores near me) and I used buttermilk instead..one word..yum.

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That is good to know!!! Glad the buttermilk worked!

Phoenix

about 3 years ago Phoenix Helix

I did a scone taste test recently, seeing how texture & taste changed with different ingredients. I learned that buttermilk creates a traditional craggy, bread-like scone (my personal favorite). Cream creates a melt-in-your-mouth biscuit type of scone. They're both delicious, but very different. Next time you make these Rivercook, you might want to try the cream to taste the difference & see which you prefer. I also did tested freezing them before baking vs leaving them on the counter for 30 minutes before baking. I thought the ones that rested at room temperature had the best texture & rise. Have you ever tried that Mrslarkin? I love experiments in the kitchen!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Totally agree, BB - experimenting is fun! I haven't tried anything beyond freezing these, but your research sounds successful! Curious if you left them on the counter from a fresh batch or a frozen batch?? As I'm working with time constraints here, I don't think I'd have the luxury of that 30 minute wait.

Phoenix

about 3 years ago Phoenix Helix

I left them on the counter fresh (unfrozen) & compared to a batch I had stuck in the freezer. I can definitely see how the freezer would be more convenient for you, Scone Goddess! For me at home, where I only make one batch at a time, I had the time (and counter space) to let them rest fresh for 30 minutes before baking. For the other home cooks, I recommend trying it. Either way though, Mrslarkin's scone recipes always rock!

Default-small

about 3 years ago Rivercook

just made these this evening and they are absolutely delicious! ! Thank you so much for a wonderful, flexible recipe..love the freezing tip..

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome! So glad you enjoyed these!

Winnie100

over 3 years ago WinnieAb

Oh, yum! Lovely scones :)

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Winnie. :)

Lorigoldsby

over 3 years ago lorigoldsby

Beautiful story! Beautiful scone! Now do you say SCONE or SCON? Collin Cowie was on a show last week going on and on about the proper pronunciation. However you say it, I'd say these are delicious!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, lorigoldsby.

Steve_dunn02

over 3 years ago Oui, Chef

Dang....saw this a little too late to have them ready for the wedding tomorrow, I guess we'll have to celebrate belatedly over the weekend. Can't Wait! - s

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Great for a weekend breakfast, too! Hope you enjoy them, Chef!

Jc_profilepic

over 3 years ago Sadassa_Ulna

I love that your kids were part of deciding which recipe to submit. You are already remembered for these, which is a lovely and wonderful thing!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, Sadassa_Ulna!!