PHOTO FRIDAY IS POSTPONED UNTIL NEXT WEEK..THE CHALLENGE IS TO PHOTOGRAPH A BIRD.....SORRY.......
Tomorrow morning I am embracing my heritage and plan to watch the Royal Wedding, getting up at dawn to watch it live. The Brit in me loves the Monarchy and the pomp and circumstance and hundreds of years of traditions. Watching Kate Middleton become a Princess is the stuff dreams are made of.
And I plan to be in there it like a dirty shirt.........................(What does that really mean)?...........................
I've made scones with currants from a recipe I got from PINE CONE CAMP blog by Janis Nicolay. Easy and delicious. The recipe is below.
And in preparation, I have brought out my Emma Bridgewater teacups, my one and only Royal Plate (coronation of Queen Elizabeth) and my Organic Iced Tea bottle that I paid the earth to buy the drink, just so I could have the bottle.
Does anyone else have plans for watching the Wedding?
RUSTIC SCONES. recipe from PINE CONE CAMP.
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp ground cinnamon
3 oz/90g cold butter
1/4 cup berry sugar (or caster sugar)
½ cup raisins (i use currants)
1 lightly beaten egg
1/2 cup milk
Preheat oven to 350f/180c. Mix the flour, baking powder, and cinnamon together in a bowl. Rub the butter in with your fingers, until the mixture resembles fine breadcrumbs. Add the sugar, raisins and combine. Make a well in the centre of the dry ingredients, then add the egg and milk mixture and stir until well combined. Place tablespoons of the mixture on a baking sheet lined with non-stick baking paper. Bake for 17-20 minutes or until golden. Try them warm with a little butter!