I hope you all had a wonderful Cinco de Mayo weekend! Now that Cinco de Mayo is over we can start focusing on Mothers Day. Mothers Day is this Sunday and I’m really excited to share some wonderful recipes with you.
One of the most popular things to do on Mothers Day is serve your mom breakfast in bed. Or, you have a big breakfast or brunch with all your mom’s favorite items. No matter what you do, there normally is some type of delicious breakfast item included on Mothers Day.
Scones are always a great choice to serve on Mothers Day. They are easy to throw together and everyone always loves them. I love making scones for my mom, and I know that she always loves them. She especially loves eating them in the morning with her coffee.
This is my favorite scone recipe. I can add any flavors I want to it and it always comes out fantastic. It’s soft and fluffy, and not dry or heavy at all! It’s everything that I think a good scone should taste like.
One of my favorite ingredients to make scones with is fresh fruit, especially strawberry. This recipe includes fresh strawberries, strawberry jelly, sliced almonds, and a little bit of lemon juice. The strawberry jelly adds another dimension of flavor and moistness, and the almonds add an amazing crunch. I added the lemon juice just to pump up the strawberry flavor; you really can’t even taste the lemon flavor.
I know these would be a wonderful addition to your Mother’s Day! Make them for your mom. Make them for your family. Make them for your friend’s mom. Or if you are a mom, make them with your children. Or just to enjoy them yourself!
*Also, I was unable to participate in Milk Bar Mondays this week. However, I highly recommend you go check out the other girls’ blog who made the Milk Bar recipe. It’s a good one!
Erin from Big Fat Baker
Double Strawberry Almond Scones
For Printable Recipe, Click here!
Makes: About 10 2-inch Round Scones
2 Cups All Purpose Flour
1 tbsp. Baking Powder
½ tsp. Salt
2 tbsp. Sugar
5 tbsp. Unsalted Butter (Cold)
¼ cup Heavy Cream
¾ cup Fresh Strawberries, Hulled and Chopped into small pieces
¼ cup Sliced Almonds
2 tablespoons Strawberry Jelly/Preserves
1 teaspoon Lemon Juice
Preheat the oven to 400 degrees F. Line 1 baking sheet with parchment paper or a silicone mat.
Combine the flour, baking powder, salt, and sugar in a large bowl. Cut the butter into ¼-inch squares, and add it to the flour mixture. Using your hands, or a fork, break up the butter until the butter pieces are no bigger than small peas, and the mixture is crumbly.
Make a well in the center of the mixture and pour in the milk and heavy cream. Using a spatula, fold the mixture until the liquid is fully incorporated into the flour mixture. Add the fresh strawberries, sliced almonds, strawberry jelly, and lemon juice. Using your hands or a spatula, carefully fold the mixture to incorporate all of the ingredients into the dough. I like to use my hands so I can be extra gentle with the mixture and to make sure all the strawberries aren’t squished. Don’t worry if the strawberries slightly bleed into the dough, this is inevitable because of the strawberries juices.
Transfer the dough to a lightly floured surface. Lightly coat all sides of the dough with flour. With your hands, carefully press the dough into a ¼-inch thick rectangle. Try to press it out until it is about 10 by 5 inches. Using a 2-inch round biscuit cutter, cut rounds of dough and then transfer each round to the prepared baking sheet.
Bake until the scones turn a light golden brown, about 20 minutes. Transfer the scones to a cooling rack to cool until warm. Serve and enjoy!
These last up to 5 days in a sealed container.
Recipe adapted from Tyler Florence.