Mothers are pretty important. Enough said, right?! I’ll go a bit further and say that from my experience with my Mom, I especially appreciate all those long hours that my mom took to teach me how to bake. Before I started to bake on my own, my mom taught me so many tips and tricks. She waited patiently for me to measure the flour and sugar in an amount of time that was probably just plain silly for how long it should have taken. I am sure that there were days she did not want to have another set of hands in the peanut butter chocolate oatmeal skor cookie dough or another stomach getting full eating all of her freshly baked blueberry muffins, BUT she put up with me, and that is one reason why I am so thankful for my Mom. Happy Mother’s Day Mom! And Happy Mother’s Day to all the other moms out there that make this world go around.
My advice to you? Make your Mom some delicious baked goods that she won’t forget. Even better, put on a Mother’s Day tea and treat your mom to some lemon scones with strawberries and whipped cream filling! Or better yet, go to my friend Shelley’s store, dignify, and buy your mom something gorgeous!
(Makes around 16 lemon scones)
2 cups Sliced strawberries
1 tbspGranulated sugar
2 tspGrated lemon rind
1 cupSoftly whipped cream with 2 tsp granulated sugar
2 ½ cupsAll-purpose flour
2 tbsp Granulated sugar
2 tbspGrated lemon rind (about 2 lemons)
2 ½ tspBaking powder
½ tspBaking soda
½ cupCold butter, grated
1 cupButtermilk (or use 1 tbsp vinegar in a measuring cup and fill to 1 cup with milk, let sit for at least 5 minutes before using)
1 egg, lightly beaten
2 tsp (10 mL) granulated sugar
• Preheat the oven to 400F and line 2 baking sheets with parchment paper.
• In medium sized bowl, combine sliced strawberries, sugar, and lemon rind. Cover and refrigerate until chilled.
• In large bowl, whisk together flour, sugar, lemon rind, baking powder, baking soda and salt. Using pastry blender or your hands, (I prefer using my hands so I can feel when the mixture is finished) blend the butter until the mixture in is coarse crumbs.
• Whisk buttermilk with egg; add to flour mixture, stirring with fork to make soft dough.
• With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Pat out into scant ¾ inch (2 cm) thick round or any shape for that matter. Using 1-3/4-inch (4.5 cm) floured round or a drinking glass to get creative, cut out rounds, patting out scraps and cutting more rounds twice. Place on prepared baking sheets.
• Whisk egg and brush biscuits with the egg; sprinkle with sugar. Bake in centre of the oven for about 12 minutes or until the tops begin to golden. Let cool on pan on racks.
• Serve with the strawberries and cream mixture from earlier and ENJOY!!!
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