What to serve for royal wedding?

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What to serve for royal wedding?

Also known as Dutch babies and German pancakes, bismarks such as this fruit bismark aren’t commonly served as breakfast items in England. Their savory counterpart, known as Yorkshire pudding, is served for Sunday dinner with leftovers being served with jam for dessert.
Also known as Dutch babies and German pancakes, bismarks such as this fruit bismark aren’t commonly served as breakfast items in England. Their savory counterpart, known as Yorkshire pudding, is served for Sunday dinner with leftovers being served with jam for dessert.
So named for the sound it makes while it’s cooking, bubble and squeak is a breakfast hash of sorts, designed to use leftovers from the previous nights’ boiled dinners.
So named for the sound it makes while it’s cooking, bubble and squeak is a breakfast hash of sorts, designed to use leftovers from the previous nights’ boiled dinners.
Classic to afternoon teas, scones are commonly baked plain or studded with currants, then accompanied with jam and clotted cream, a thick, creamy spread. You can make your own version with any dried fruit, such as blueberries, cranberries or apricots. You also can add chopped nuts or chocolate chips.

What to serve for royal wedding?

SPF
Also known as Dutch babies and German pancakes, bismarks such as this fruit bismark aren’t commonly served as breakfast items in England. Their savory counterpart, known as Yorkshire pudding, is served for Sunday dinner with leftovers being served with jam for dessert.
SPF
Also known as Dutch babies and German pancakes, bismarks such as this fruit bismark aren’t commonly served as breakfast items in England. Their savory counterpart, known as Yorkshire pudding, is served for Sunday dinner with leftovers being served with jam for dessert.
SPF
So named for the sound it makes while it’s cooking, bubble and squeak is a breakfast hash of sorts, designed to use leftovers from the previous nights’ boiled dinners.
SPF
So named for the sound it makes while it’s cooking, bubble and squeak is a breakfast hash of sorts, designed to use leftovers from the previous nights’ boiled dinners.
SPF
Classic to afternoon teas, scones are commonly baked plain or studded with currants, then accompanied with jam and clotted cream, a thick, creamy spread. You can make your own version with any dried fruit, such as blueberries, cranberries or apricots. You also can add chopped nuts or chocolate chips.
Fruit and Chocolate Scones

Classic to afternoon teas, scones are commonly baked plain or studded with currants, then accompanied with jam and clotted cream, a thick, creamy spread. You can make your version with any dried fruit, such as blueberries, cranberries or apricots. You also can add chopped nuts or chocolate chips.
Start to finish: 1 hour
Servings: 8
2¾ cups all-purpose flour
1/3 cup sugar
4 teaspoons baking powder
¼ teaspoon salt
10 tablespoons butter, melted
1 cup heavy cream
¼ cup sour cream
1 teaspoon vanilla extract
1½ cups dried fruit, nuts and/or chocolate bits
Coarse sugar, optional
Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the melted butter and stir until well distributed. Add the cream, sour cream and vanilla. Mix until almost combined, then add the fruit and nuts and mix just until distributed.
Turn the dough out onto a lightly floured surface. Pat the dough into a circle about ¾-inch thick and 10 inches across. Cut the circle into 8 wedges, then transfer each wedge to the prepared baking sheet. Refrigerate or freeze until well chilled, 15 to 30 minutes.
While the scones chill, heat the oven to 400 F. Sprinkle the tops of the scones with coarse sugar, if desired. Bake for 20 to 25 minutes. Cool before serving.
(Recipe by Alison Ladman)

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