I couldn't resist... My printer is going like mad printing these onto iron on transfer paper so I can give them to everyone I see between now and 4am when the Royal Wedding starts... I know, ridiculous, but I couldn't help myself! Click here for the downloadable template.
I've shared this recipe before on The District Domestic, but it's one of my favorites and will be perfect for the Royal Wedding Watching Party I'm attending at 3am! If ginger and pecans aren't your thing, try my recipe for Chocolate Scones. Read more about the Royal Wedding food on Epicurious.com.
Ginger Pecan Scones 3 3/4 cups flour 1/4 tsp salt 1/4 cup sugar 3 tbsp baking powder 1/2 cup butter, cut into small pieces 1/4 cup chopped crystallized ginger 1/4 cup chopped pecans 1 1/4 cups whole milk
Preheat the oven to 375 degrees.
In the food processor, combine the flour, salt, sugar and baking powder. Add the butter and process until the butter has been cut into the flour mixture and you can still see little pea-sized pieces. Add the ginger, pecans and milk. Process only until the mixture comes together.
Turn the dough out onto a well-floured surface and flatten to 1 inch thick. Use a cookie cutter or biscuit cutter to make into rounds. Brush the tops with milk and sprinkle with sanding sugar, if you like.
Bake on an ungreased cookie sheet for 15-20 minutes or until the tops are lightly golden brown.
Serve with whipping cream and fresh fruit, or just dig in with a little butter right when they come out of the oven.