Did you guys know the sun comes up around 6am? We didn't either. After hitting snooze and cursing all of England for being on Greenwich Mean Time we dragged our commoner asses out of bed, smeared some butter on a few homemade almond scones and tried to keep our eyes open.
It was really hard to stay awake during the arrival to Westminster Abbey, but then the Sisters' Crisco came to the rescue. After howling with delight and making jokes that even Lucille Bluth would throw shade at, we decided that Beatrice's dammit head piece was worth the 5am wake up.
The rest of the wedding was lovely. Kate Middleton's choice of McQueen was perfection, William looked like the happiest guy on earth and Harry somehow managed to make a roped-off military suit look good.
We're pretty sure the Queen grabbed her "spring" suit and top hat out of the back of the Royal Closet in the midst of this mornings' sherry hangover, but we love yellow so we'll let it slide. What we're less willing to let slide was the balcony kiss. This was your moment, Will and Kate! That's how we would kiss crappy in-laws or an affectionate priest! We'll have to live with it, but we hope they make up for it on the honeymoon to Jupiter that the good people of England are paying for.
Since this blog is about many things we'll leave you with an ugly picture of us sleep eating and a recipe.
God save the Queen!
RAF Almond Scones after the jump.
RAF Almond Scones
(Taken from this site)
1 cup blanched almonds (whole, slivered or sliced), toasted
2 tablespoons sugar
1 large egg
1/3 cup cold heavy cream
1/4 cup cold whole milk
1/8 teaspoon pure almond extract
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1/4 cup sliced almonds (optional)
Center a rack in the oven and preheat the oven to 400 degrees F. Line
a baking sheet with parchment paper or a silicone mat.
Divide the toasted almonds in half. Finely ground 1/2 cup in a food
processor or blender with the sugar, taking care not to overgrind the
nuts and end up with almond butter. Finely chop the other 1/2 cup.
Stir the egg, cream, milk and almond extract together.
Whisk the flour, ground almonds and sugar, baking powder and salt
together in a large bowl. Drop in the butter and, using your fingers,
toss to coat the pieces of butter with flour. Quickly, working with
your fingertips (my favorite method) or a pastry blender, cut and rub
the butter into the dry ingredients until the mixture is pebbly.
You’ll have pea-size pieces, pieces the size of oatmeal flakes and
pieces the size of everything in between—and that’s just right.
Pour the liquid ingredients over the dry ingredients and stir with a
fork just until the dough, which will be wet and sticky, comes
together. Don’t overdo it. Stir in the chopped almonds.
Still in the bowl, gently knead the dough by hand, or turn it with a
rubber spatula 8 to 10 times. Turn the dough out onto a lightly
floured work surface and divide it in half. Working with one piece at
a time, pat the dough into a rough circle that’s about 5 inches in
diameter, cut it into 6 wedges and top each scone with a few sliced
almonds, if you’re using them. Place them on a baking sheet. (At this
point, the scones can be frozen on the baking sheet, then wrapped
airtight. Don’t defrost before baking—just add about 2 minutes to the
baking time.)* Bake the scones for 20 to 22 minutes, or until their
tops are golden and firmish. Transfer to a rack and cool for 10
minutes before serving, or wait for the scones to cool to room
temperature.
2 tablespoons sugar
1 large egg
1/3 cup cold heavy cream
1/4 cup cold whole milk
1/8 teaspoon pure almond extract
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1/4 cup sliced almonds (optional)
Center a rack in the oven and preheat the oven to 400 degrees F. Line
a baking sheet with parchment paper or a silicone mat.
Divide the toasted almonds in half. Finely ground 1/2 cup in a food
processor or blender with the sugar, taking care not to overgrind the
nuts and end up with almond butter. Finely chop the other 1/2 cup.
Stir the egg, cream, milk and almond extract together.
Whisk the flour, ground almonds and sugar, baking powder and salt
together in a large bowl. Drop in the butter and, using your fingers,
toss to coat the pieces of butter with flour. Quickly, working with
your fingertips (my favorite method) or a pastry blender, cut and rub
the butter into the dry ingredients until the mixture is pebbly.
You’ll have pea-size pieces, pieces the size of oatmeal flakes and
pieces the size of everything in between—and that’s just right.
Pour the liquid ingredients over the dry ingredients and stir with a
fork just until the dough, which will be wet and sticky, comes
together. Don’t overdo it. Stir in the chopped almonds.
Still in the bowl, gently knead the dough by hand, or turn it with a
rubber spatula 8 to 10 times. Turn the dough out onto a lightly
floured work surface and divide it in half. Working with one piece at
a time, pat the dough into a rough circle that’s about 5 inches in
diameter, cut it into 6 wedges and top each scone with a few sliced
almonds, if you’re using them. Place them on a baking sheet. (At this
point, the scones can be frozen on the baking sheet, then wrapped
airtight. Don’t defrost before baking—just add about 2 minutes to the
baking time.)* Bake the scones for 20 to 22 minutes, or until their
tops are golden and firmish. Transfer to a rack and cool for 10
minutes before serving, or wait for the scones to cool to room
temperature.
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