Royal wedding = time to make scones (as if I needed an excuse ...)

I've had scone fever the last few weeks and I blame it on the wedding that is taking place tomorrow. 

I know it is cliche but for me, royal wedding = scones.

With just over 8 hours until William and Kate get hitched, it's not to late to make scones to celebrate the latest royal union.

My scone recipe will take you about 10-15 minutes to prepare and then 18-20 minutes to bake.  Baked from scratch goodness in under an hour can't be beat!  This recipe was one of my first posts on the blog when I started writing last year.  But, it is worth revisiting in light of tomorrow's festivities.
I've made three batches of scones in the last two weeks and I've not been disappointed.  I've mixed in blueberries for one batch and raspberries for another.  Regardless of what fruit you mix in, you can't go wrong with this recipe.

It is a very simple recipe that I tweaked to make work for me.  You can certainly add the lemon glaze to drizzle over the scones that I have included in the recipe below.  I haven't used it recently but it is a nice touch.

Perfect Scones
Yields 12-14 scones

Ingredients

Scones:
*2 cups all-purpose flour, plus more for dusting
*1/2 cup sugar
*2 teaspoons baking powder
*6 tablespoons unsalted butter, but into fourths
*1/4 teaspoon kosher salt
*1 cup heavy cream
*A little under a pint of the fruit of your choice (I like using blueberries or raspberries)
Glaze:
*1/8 cup lemon juice (preferably fresh)
*1 cup powdered sugar
*1-2 tablespoons of water

Details
For the scones:

Preheat oven to 375 degrees

Line a baking sheet with parchment paper or a silpat

In the bowl of a food processor, blend together the flour, sugar, baking powder, salt and butter until the mixture resembles a coarse meal.

Transfer the mixture to a medium bowl and add in the cream until the mixture forms a dough.

Blend in the fruit to the dough mixture.

On a lightly floured surface, roll out the dough into a 1/2 inch thick, 10-in circle.  If dough seems dry, add a splash of heavy cream.

Using a glass that has a 2-3 inch opening, cut out circular pieces of dough and add to the baking sheet.

Bake for 18-20 minutes or until tops start to turn light brown

Once cooled, drizzle with glaze using a spoon

For the glaze:

Mix together the lemon juice and powdered sugar until smooth. Add water until the mixture is thin enough to drizzle. Let the glaze set for at least 15 mins.

Recipe adapted from Giada de Laurentiis