NEW BERN’S PRIZE: TRYON PALACE – SHALL WE HAVE TEA AND SCONES?

I still remember that day in 1992 when hubby and I drove down Pollock Street for the first time. He had been telling me for several years that he wanted to move to North Carolina, and I would always change the subject. I liked where we were, in the Kittatinny Mountains of Northwest New Jersey in a beautifully restored circa 1740 home, on a private 1-1/2-acre lot. Our town, Long Valley was an up-and-coming town that was known for it’s restricted zoning, good schools and complete lack of industrial/commercial development. The neighboring town, Chester, had a quaint downtown area with antique shops and a major grocery store; and we frequented it often. Suddenly and seemingly out of the blue after a long silence about the subject of moving, hubby declared that he was leaving the next morning to search the North Carolina Coast for a building lot….with or without me. He could only be ignored for so long.

We drove to Wilmington the next day and began our search after a night’s rest. We were half-way up the coast, frustrated at not finding anything that would meet our criteria (he wanted acreage, I wanted city water, city sewer and neighbors), when we saw a billboard on Route 17 directing us to a Weyerhauser development, Greenbrier. It was about 4:30 pm, and we were both weary. Hubby stayed in the car while I ran into the sales office to pick up brochures. Fifteen minutes later, hubby came in to find out why I hadn’t returned. We bought a building lot that day, and upon the sales rep’s urging, our car was soon headed downtown. As our car crawled through Pollock Street and I saw ahead of me one restored antique building after another, all I could think of was home.

And then I saw her -- New Bern’s prize -- Tryon Palace. Amidst all the lovely but less grand structures it stood, behind its gates, like the queen on her throne surrounded by her court.

I found myself daydreaming about times past, when ladies wore beautiful formal gowns with poufy hairpieces and had afternoon tea with biscuits or scones. I imagined myself taking little bites of freshly baked pastries and daintily sipping hot, properly brewed English tea.

So I thought you, too, might like a tea break with a scone. The following recipe is for a very light, flaky and moist scone with wonderful flavor. I’m sure Governor Tryon’s wife would approve. By the way, if you would like more information about Tryon Palace, including tour information, go to the Tryon Palace website.

Lemony Scones with Dried Fruit
CLICK FOR PRINTABLE RECIPE
Adapted from Better Homes & Gardens Prize Tested Recipes $200 Winner, Carolyn Eichin
Bear Rating: 10 out of 10

INGREDIENTS: 2 cups unbleached all-purpose flour
2 tsp. finely grated lemon zest, divided use
2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup frozen butter, cut into small cubes
4 oz. low-fat vanilla yogurt
1 egg
1/4 cup sugar
1 cup dried fruit, chopped (I used sweetened tart cherries)
1/2 cup toasted sliced almonds (optional)
1/2 cup confectioner’s sugar
1 Tbsp. lemon juice

Preheat oven to 375F. Line a large baking sheet with lightly greased parchment paper. In work bowl of food processor, combine flour, 1-1/2 tsp. lemon zest, baking powder and baking soda. Pulse twice to mix. Add butter and use quick, short pulse motions to incorporate. The flour should resemble coarse crumbs when butter is properly integrated. Whisk together yogurt, egg and sugar in a small bowl and add to work bowl. Pulse several times till dough begins to form. Fold in cherries. Drop dough onto baking sheet, spacing several inches apart. Bake 18-20 minutes, or till golden and toothpick inserted in center returns almost with just a few crumbs. Cool slightly on wire rack.

For glaze, stir together confectioner’s sugar and 1/2 tsp. lemon zest. Add enough lemon juice to make drizzling consistency. Drizzle over scones. If desired, sprinkle with sliced almonds. Yield: 16-18 scones