Author and lifestyle expert Maureen Petrosky helps with your breakfast buffet

By Stephen M. Silverman
April 12, 2011 08:25 AM
Copyright 2010 Mario Testino

Alarm set, DVR at the ready – all right now, the Royal Wedding can commence.

But what about breakfast? Certainly, this is one morning when just a bowl of corn flakes won’t do.

Author and lifestyle expert for the million-mom-strong community The, Maureen Petrosky, has the answer – and a few appropriate recipes for your very early-a.m. TV-watching meal (or, depending upon your time zone, your very late midnight snack).

For her part, Petrosky, 35, plans to watch the nuptials in style. “I’m already picking out my hat,” she tells PEOPLE. “A bunch of friends and I are gathering for a viewing of the royal vows, and we’ll be getting dolled up.”

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A tiara and a strand of pearls (even if faux) are de rigueur. At a minimum, Petrosky suggests those tuning in to the big event wear fancy pajamas – though she admits that might not work for the youngest members of her party: twin sons Christopher and Elliot, age 6.

“Since the boys aren’t that hot on weddings, I’ll be tempting them with some fresh scones to get up and watch a little before school,” says their mom. “I figure it’s a history lesson, so I don’t want them to miss it.”

Speaking of that breakfast buffet (and don’t forget the bubbly):

2 cups all-purpose flour, plus more for dusting
½ cup sugar
2 tsp. baking powder
¼ tsp. salt
6 tbsp. unsalted butter, cut into ½-in. pieces
¾ cup heavy cream
1 egg, beaten

For the glaze:
Powdered sugar, about 1 cup
1/2 lemon, juiced

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

In the bowl of a food processor, pulse together the flour, sugar, baking powder, salt and butter until the mixture resembles a coarse meal. Add the egg and slowly add in the cream until the mixture comes together.

On a lightly floured counter top, roll out the dough to about ½-in. thick. Cut the dough into triangles and put on the prepared baking sheet.

Bake for 18 to 20 minutes, or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.

For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Drizzle the glaze over the scones.

Makes about a dozen scones, depending on how big you cut your triangles. Serve with an assortment of jam and clotted cream (recipe below).

Maureen Petrosky
Courtesy Maureen Petrosky

Homemade Lemon Clotted Cream
3 oz. mascarpone
1 cup heavy whipping cream
¼ tsp. lemon extract
3 tbsp. powdered sugar
Zest of 1 lemon

In a mixing bowl fitted with a whisk, whip the heavy cream until soft peaks, add the remaining ingredients and whip until evenly combined.

Cucumber, Cream Cheese and Dill Tea Sandwiches
1 seedless cucumber, very thinly sliced
1 package (8 oz.) Philadelphia Cream Cheese, softened
16 slices very thin white bread, crusts removed
Chopped fresh dill, for garnish
Salt for sprinkling

A must-have tea sandwich. I like dill but you can use other herbs like parsley or mint, or a combination of both.

Spread a thin layer of the cheese mixture on each slice of bread. Arrange cucumbers in a single layer on 8 of the slices. Sprinkle with salt.

Place remaining bread slices over the cucumber, cheese-mixture side down.

Slice each sandwich into 4 triangular tea sandwiches.

Dip one edge of each sandwich in a dish of chopped herbs. Serve immediately or keep in an air-tight container until ready to serve.

Makes 32 tea sandwiches.

Chicken Salad with Walnuts on Raisin Bread Tea Sandwiches
16 slices thin raisin bread, crusts removed
1½ cups chicken salad
¼ cup walnuts, chopped
¼ cup green grapes, sliced
Unsalted butter, room temperature for spreading

Spread a very thin layer of butter on each slice of bread.

In a small bowl, combine the chicken salad, walnuts and grapes.

Spread the chicken salad mixture evenly over the 8 bread slices. Top with the remaining 8 slices. Cut each sandwich into 4 rectangles.

Makes 32 tea sandwiches.