Banana English Toffee Scones with Sticky Toffee Glaze for Will & Kate’s Big Day

I watched Charles & Diana’s wedding with my grandmother Ruth across an ocean in her little senior citizen apartment on a Long Island beach. Being European, she was glued to the TV set and I was drawn in with her. I was on summer break from College and I remember I could not believe this young woman, only slightly older than myself, was the future queen of England. The wedding was so huge and overwhelming. Although she was visibly nervous, I was in awe of how well she handled herself among such pressure and grandeur. Well, we all know now how hard it was for her and the toll it took on her life.

So here we are what seems like a lifetime later and it’s Prince William’s turn. Kate seems much better prepared for her role. I hope for her sake she is. I wish them both the best of luck today and I’m damn excited to see that dress.

I read in People magazine (don’t judge) that Will’s favorite dessert is banana flan and Kate’s is sticky toffee pudding. I married the two flavors 🙂 in an English scone.

While watching the wedding today, I will indulge in these. Pinkies up, of course. White gloves and tiara optional.

And I like to think from somewhere, my grandmother is watching with me.

 

• 2 cups flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 stick butter cold and cut into pieces
• 1/4 cup milk
• 1/2 teaspoon vanilla
• 1 very ripe banana sliced into bites
• 1/2 cup English toffee chopped. You can use store bought but I made my own. Recipe Follows.
• 1 tablespoon milk.

• Preheat oven to 400 degrees F.
• Line a baking sheet with parchment paper.
• Combine flour, sugar, baking powder and salt in a food processor.
• Add in butter and pulse until dough forms.
• Add milk and vanilla and pulse until combined
• Add banana and pulse until combined
• Add English toffee pieces and pulse until they are distributed throughout.
• Turn dough out on a floured work surface and flatten out patting it with your hands.

• Use a biscuit cutter to cut the scones out and lay them on the baking sheet.

• Brush milk over the tops of the scones and bake for 20 minutes.
• Remove from oven and transfer to a wire rack to cool.

For the Sticky Toffee Glaze: 

 

• 1/4 stick butter
• 1/3 cup light brown sugar
• 1/4 cup light corn syrup
• 1/2 tablespoon water
• pinch of salt
• 1 tablespoon heavy cream

• Bring all the ingredients except the cream to a boil.
• Remove from heat and whisk in the cream.
• When the glaze thickens, pour over the scones.

For the English Toffee: 

I followed this recipe to the letter from Cooking for Engineers. You boil the ingredients for the toffee, spread it out on parchment, cover it with chocolate and sprinkle with almonds. 

It’s pretty simple to make.

 

If you’re watching, enjoy the Royal Wedding!