29 July 1981 - LONDON'S ROYAL WEDDING TRANSFIXES MILLIONS: Deemed the
'wedding of the century,' the nuptials between Lady Diana Spencer and
Prince Charles are broadcast live to more than 700 million global viewers. Over 2,000 guests, including the groom's mother, Queen Elizabeth II, witness the vows at London's St. Paul's Cathedral.
The ceremony was a traditional Church of England wedding service. Alan Webster, Dean of St Paul's, presided at the service, and Robert Runcie, Archbishop of Canterbury, conducted the marriage. Notable figures in attendance included many members of other royal families, republican heads of state, and members of the bride's and groom's families. After the ceremony, the couple made the traditional appearance on the balcony of Buckingham Palace. The United Kingdom had a national holiday on that day to mark the wedding. The ceremony featured many ceremonial aspects, including use of the state carriages and roles for the Foot Guards and Household Cavalry.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Royal Wedding Scones
Categories: Breads, Fruit, Dairy
Yield: 8 scones
2 1/2 c (11.25 oz/320 g) A-P
- unbleaced flour
1/4 cup (113 g) granulated sugar;
- more for sprinkling on
- tops of scones
1 tb Baking powder *
3/4 ts Kosher salt
6 tb Chilled, unsalted butter; ib
- into small cubes
3/4 c (170 g) frozen wild Maine
- blueberries
1 c (236 mL) heavy cream; more
- for brushing tops of scones
1 lg Egg
1 1/2 ts Pure vanilla extract
In the bowl of a food processor fitted with the chopping
blade, place the dry ingredients and pulse to combine.
Add the butter, and pulse about 10 or so times. You want
to retain some small pieces of butter. DonCÇÖt 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.
Gently toss the blueberries into the flour mixture.
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. ItCÇÖs a folding motion youCÇÖre 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.
Transfer the dough ball to a floured board. Gently pat
into a 6" or 7" circle. With a pastry scraper or large
chefCÇÖs 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.
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.
Set oven @ 425+|F/218+|C.
Place frozen scones on a parchment-lined sheet pan,
about 1" apart. Brush with cream. Sprinkle tops of
scones with sugar.
Bake for about 20 - 25 minutes, turning pan halfway
through. They are done when a wooden skewer comes out
clean.
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!
For plain scones, just omit the blueberries.
RECIPE FROM:
https://food52.com
Uncle Dirty Dave's Archives
MMMMM
... I insist that at least some vermouth is necessary in a martini.
--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)