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I can't resist  another  post about the royal wedding. My daughter and I set our alarm for 2 am to watch the complete coverage of the event.

The Royal Wedding Album

And so it begins...

The Royal Wedding Album

Isn't this every little girl's dream?

The Royal Wedding Album

May they live happily ever after!


We had our own little wedding celebration with tea and

Fresh Fruit Scones

 2 1/4 C all purpose flour
1/3 C sugar
1 T baking powder
1/4 tsp salt
1/4 tsp baking soda
3/4 C cold unsalted butter cut into small pieces
3/4 C buttermilk
1 1/2 C  1/2" diced fresh fruit - I used strawberries
Turbinado sugar

Combine the flour, sugar, baking powder, salt, and baking soda in a large bowl and stir with a whisk to blend. Add the butter and cut it into the flour mixture with a pastry cutter to the size of peas. Gradually add the buttermilk to the dough, mixing with your hands until the dough just comes together. Gently mix in the fruit with your hands. If the fruit is juicy, less buttermilk can be used. Do not overmix, or the scones will be tough.

Turn the dough out onto a lightly floured work surface. Divide the dough in half and form each piece into a disk 2 inches thick. Use a knife to cut each disk into 6 even triangles. Line a baking sheet with parchment paper. Place the scones 2 inches apart on the prepared pan and refrigerate for 30 minutes.

Preheat the oven to 375°F.

Sprinkle scones with the turbinado sugar and bake for 20 to 25 minutes, until a light golden brown. Remove from the oven and transfer the scones to wire racks. Serve warm or at room temperature.

Makes 12 scones

Long live
 Prince William Duke of Cambridge
Catherine Dutchess of Cambridge

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