The wait is just about over. Prince Harry and Meghan Markle will tie the knot early Saturday morning.

And if the amount of media coverage is any indication, it appears Americans are just as giddy about the royal nuptials as the folks in Great Britain.

Alarm clocks will be set for the wee hours Saturday to catch the live coverage. Royal wedding broadcasts on most major networks start at 4 a.m. And that has sent internet searching for English-style breakfast spiking.

While a traditional full English breakfast consists of sausage, eggs prepared by preference (fried, scrambled, poached), fried bread, back (from the loin) or regular bacon, tomatoes, beans (yes, beans) and something called black pudding. The pudding is made with oatmeal, pigs blood, pork fat, onions, spices and herbs. It’s sliced and fried. Keep in mind this breakfast, while filling, is not eaten every day. 

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But who wants to spend time over a skillet in the wee hours of the morning?

So we scoured our archives for one of our favorite scone recipes. It's from the unofficial Downton Abbey cookbook. These scones are easy to put together and ready in less than an hour. You can make them the night before or in the morning.

Look for lemon curd at most grocery stores in the jam/jelly aisle. Clotted cream, sometimes called Devonshire cream, is full cow's milk that's heated and cooled so the cream rises to the top and clots. The thick cream is removed and served with scones or fresh fruit. Look for clotted cream — sold in small jars — near the deli cheese section at some stores. 

The ceremony is set for noon in England, so that means 7 a.m. here. So grab your hat (or fascinator), pour a cup of coffee (or tea), and slather a scone with lemon curd or clotted cream.

Makes: 24 scones / Preparation time: 15 minutes / Total time: 45 minutes

1 cup unsalted butter, at room temperature and cut into pieces

Lemon Curd or clotted cream for serving

Preheat oven to 350 degrees. Grease a large baking sheet and set aside.

In a small bowl, whisk together the sour cream, vanilla extract, and baking soda together in a small bowl. Set aside.

In a large bowl, blend together flour, sugar, baking powder, cream of tartar, and salt. Cut in butter until mixture resembles coarse bread crumbs. Stir in sour cream mixture and egg until just barely moistened. Fold in the currants.

Turn dough out onto a lightly floured surface, kneading briefly. Pat dough out into a ¾-inch-thick round. Cut each round into 12 wedges and place them 2-3 inches apart on the greased baking sheet. Lightly brush with cream, then sprinkle with granulated sugar.

Bake about 15 to 20 minutes or until golden brown on the bottom. Remove from oven and serve with lemon curd or clotted cream. 

Adapted from "The Unofficial Downton Abby Cookbook: From Lady Mary's Crab Canapes to Mrs. Patmore's Christmas Pudding — More Than 150 Recipes from Upstairs and Downstairs" by Emily Ansara Baines.

Tested by Susan Selasky for the Free Press Test Kitchen