Good morning! Perhaps you would like to eat something other than chocolate biscuits to go along with the royal wedding! So here is a spectacular scone recipe to help you pretend that you’re British. Unless you are British. In which case, wow, I bet you eat scones all the time. That must be great! Here’s a little Cranberry Apricot recipe to add to your enormous scone recipe collection. It is literally the only recipe I have that you cannot find in The Joy of Cooking.:

1.5 cups all purpose flour

4 oz. sugar, plus additional 3-4 Tbsps for topping the scones

1 tbsp baking powder

3/4 tsp baking soda

1 tsp salt

9 oz. butter, cut into walnut sized pieces and slightly softened

1 1/5 cups buttermilk

1/2 lb dried, unsweeted cranberries

4-6 apricot halves, canned in light juice (heavy syrup will make the scones too soft and sweet).

Whipping cream to coat scones tops

Heat the oven to 325 degrees.

Drain apricots, chop roughly abd set on cheesecoth or paper towels to drain. Make sure not to add them to the mixture until they are dry enough to appear matte. You can blot the moisture off to achieve this.

Sift dry ingredients into a mixing bowl. Add the butter using a paddle attachment to your mixer or a pastry blender manually. Combine until butter is completely dispersed. Add fruit and buttermilk ad mix until dough forms. Drop spoonfuls (about the size of a whole apricot) onto lightly greased and floured cookie sheer 2-3 inches apart. Press down so they are about 1 inch thick. Brush with cream and sprinkle with sugar. Bae until lightly golden, about 15 minutes.

Yields 12-15 scones.