Are you setting your alarm for three o’clock Friday morning?
That’s what DVR is for.
I admit, I am kind of caught up in the royal wedding frenzy. Who doesn’t love a wedding? Actually… my brother. He hates weddings. But that’s because he is a party pooper who doesn’t like to dance and he isn’t a fan of cake (scary, I know). Which is why my Mom and I are not inviting him to our Wedding High Tea.
Yep, we’re going to hang out in front of the television, watch our recording of William and Kate, and eat scones. You should too. Eat scones, I mean.
I might be tempted to go all out for Wedding High Tea… scones with clotted cream, tiny tea sandwiches filled with cucumber, salmon and watercress, little lemon tarts and chocolate truffles. But I’ll probably just make these apricot walnut sour cream scones because with apricots and walnuts, who needs more? They may be more New England than Ye Olde England, but they are certainly tasty.
I love the softness of sour cream scones. The texture is luxurious, and the recipe is forgiving. These scones are fantastic with a good cup of tea, which is convenient since tea is, of course, the whole point here.
I’m a huge fan of Harney & Sons loose leaf teas. I just discovered their Paris tea, which truly does taste like the teas houses of Paris. Years ago, I spent many lazy afternoons in a tiny Parisian teahouse near Rue Mouffetard writing letters, real letters, on real paper. When was the last time you wrote a letter? This fruity black tea makes me want to write letters. And it will be wonderful with my apricot walnut sour cream scones.
What is your favorite tea? Any other recommendations for what to drink at our Wedding High Tea?
Apricot Walnut Sour Cream Scones
For the scones:
2 cups flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
5 tablespoons chilled unsalted butter
2/3 cup full fat sour cream
1 teaspoon vanilla extract
1/2 cup chopped walnuts, toasted
1/2 cup chopped dried apricots
For the topping:
1 teaspoon cinnamon
2 tablespoons flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
2 tablespoons salted butter
Preheat the oven to 400 degrees. Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut the butter in small pieces and add to the flour mixture. Rub the butter into the flour mixture with your fingers until no butter pieces are larger than a pea. Stir in the sour cream, vanilla, apricots, and walnuts. Using your hands, form the wet, ragged dough into a ball. On a floured surface, knead the dough about a dozen turns and then flatten the ball into a disk and cut into eight wedges. Place the wedges on a greased baking dish (or use a fancy-dancy scone pan like I did). In a small bowl, combine the cinnamon, flour and brown sugar. Cut the butter in small bits and rub in with your fingers. Sprinkle the crumble topping over the scones, pressing in a bit to make sure it sticks. Bake until golden, about 25 minutes. Serve warm with butter and jam.