Folks all over the globe are getting wacky with the Royal Wedding watching plans, and we were busy being all impressed with ourselves for not much giving a hoot. Until, that is, we got a gander at the Bazooka Candy Limited Edition Royal Ring Pop that, for reasons incomprehensible even to our royal therapist, released our inner tchotchke Gollum.
We're not made of stone, folks (and, uh, neither is the ring, which is not edible, but rather Swarovski-blinged) and suddenly, we're all commemorative press-nails this and creepy cheese William and Kate pizza that. But most of all? Scones.
Our iReport pals are also pretty wedded to the notion of a sweet celebration. We shared the scone recipe above - scanned from our 1896 edition of The Boston Cooking-School Cook Book by Fannie Merrit Farmer, and invited readers to share their favorite renditions.
Shelby Larsson of Eat Boutique offers a recipe for a cranberry and lemon buttermilk scone that's fit for a new princess.
iReporter Catherine Mayhew digs into her grandmother's recipe box for a pecan studded scone with a bit of a Southern flair.
She tells iReport that she'll be keeping track of the happy couple from a cabin in Tennessee's Smoky Mountains, "starting the morning with mushrooms on toast, the scones, Scotch and champagne, transitioning to tea sandwiches sometime mid-morning."
Got royal breakfast plans of your own? We'll be sharing traditional (and, uh, not so very) recipes for a fancy wedding fete throughout the week, and in the meantime, get sconed with more recipes at iReport.
See all Royal Wedding coverage at the Unveiled Blog