Guest contributor: The Chefanies

The wedding of William and Kate is big news. What will she wear, who will be invited, what will they serve?  While these are all valid questions, here’s what WE want to know: what will YOU be eating as you watch the ceremony in the middle of the night? We decided to give you something fun to cook to keep yourself awake until the Royal Nuptials.

When I was first writing this post a lot of ideas came to mind.  Hot Cross Buns, Yorkshire Pudding, Cornish Pastries, Fish & Chips, Bangers and Mash, and Boddingtons.  While all this sounds fine and dandy, it came to my attention that the Wedding starts at 4:30AM for you East Coasters and 1:30AM for us West Coasters and the last thing I want to eat at that time of day is a heavy meal. After mulling this question around in my head I was torn between Spotted Dick, partially because my immaturity got the best of me and saying Spotted Dick is oh so much fun, and Scones. After doing a bit of internet research I came to the conclusion that Spotted Dick includes far too obscure ingredients to come up with on the drop of a pence.

With all that in consideration I decided on the perfect treat fit for the Royal Highness herself – Currant Scones with Lemon Curd all to be washed down with the perfect cup of tea.


*  Scones is actually pronounced Sc-ahns, which rhymes with John.  Thanks Rosie Pope!

*  Scones although still British actually came from Scotland.

*  Scones can be eaten anytime of the day, but are usually served at breakfast or with Afternoon Tea.

*  Scones are served with jam, butter, lemon curd, and clotted cream.

*  Scones are delish!

This recipe has been taken from the Queen of English Cooking herself, Nigella Lawson and in true Chefanies “healthier cooking” fashion we turned it into a more dainty and light version. We substituted whole wheat flour for the All Purpose Flour and used low fat buttermilk but by all means go ahead and use the whole fat products if you please. We also made them mini because everything looks cuter when it is small. We used Currants because they are high vitamin C and antioxidants which is great for keeping you looking young!



Makes about 20 mini scones


  • 3 cups whole wheat flour
  • 2 heaped tsp baking powder
  • pinch of salt
  • 4 tbs butter
  • 1 ½ cups low fat buttermilk
  • 1 cup dried fruit (currants & chopped apricots work well)


1. Preheat the oven to 450F Place the flour salt & baking powder in the food processor & whirl together. Add the cold butter (in pieces, not whole) until the mixture is fully integrated & resembles fine breadcrumbs.

2. Shake the buttermilk. Place the flour/butter mixture into a large bowl. Add the buttermilk and dried fruit.  You may need to add a little more buttermilk. The mixture should be a little wetter.

3. Place the mixture on a floured bench & gently pat out into shape with a quick knead (only 5-6 times) & use small round glass & cut out rounds. I used a juice glass.

4. Bake at 450F for about 10 mins.



*  3 to 4 tablespoons lemon zest (rind)
*  1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)
*  1 1/2 cups granulated sugar 
*  6 tablespoons salted butter, cut into pieces
*  3 eggs, lightly beaten


1.  Zest the lemons using a zester or a peeler

2.  Juice the lemons after removing the zest.

3.  In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.

4.  Bring just to a boil.  Then reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature.

5.  Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.

6.  It will continue to thicken

The Chefanies is the blog of 2 Stephanies cooking up a healthy storm using fresh, seasonal and organic ingredients. We focus on everyday cooking that is impressive enough for entertaining and hearty enough to enjoy solo. Go to for more!

Start a Conversation

Your email address will not be published.