Happy Mother’s day ladies! I hope all you moms out there have a wonderful day tomorrow! I know, I know, we are supposed to stay in bed till breakfast is ready and not worry about anyone spilling hot coffee on themselves or burning their fingers in the stove or oven etc. And your kids ordered you to just take it easy and relax the whole day! THE WHOLE DAY! Yikes!
Am I the only weird one out there that finds it near impossible to just sit still and watch all the rumblings in the kitchen. You know, I am OK with the family CLEANING, DOING LAUNDRY etc., but when it comes to cooking or any kitchen related task, I think I develop some sort of an anxiety. Hmmm….maybe not so much anxiety, but perhaps a longing to be in there, in my kitchen, where I am always ME!
Yes, for the love of my kids, I will let them do what they please on Sunday! But I couldn’t help but share with you a pre-Mother’s day recipe that is likely to be a winner! I came across this recipe at http://www.averiecooks.com. I modified the recipe only slightly by replacing half the flour with white whole wheat. I am starting to fall in love with KAF white whole wheat!
Scones are an indulgence of mine! I especially like the cinnamon-pecan and chocolate chunk ones! Yum. But in honor of Mother’s Day, I wanted to make a batch with berries! Personally I think there is something about Mother’s Day and BERRIES! These berry-licious scones are light, almost muffiny and delicious! I hope you get to make them and enjoy! WARNING: The hardest part of this recipe is waiting for the scones to cool so you could drizzle the lemon glaze and devour it in one inhale! 🙂
1 cup all purpose flour
1 cup white whole wheat flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1 large egg
1/2 cup light sour cream
1 tablespoon grated lemon zest
1/2 teaspoon vanilla essence
1 heaping cup mixed berries of your choice (fresh or frozen)
2 tablespoons of coarse or turbinado sugar for sprinkling on top
1/2 cup confectioners’ sugar
1 tablespoon (slightly less) lemon juice
1. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
2. Mix the flours, sugar, baking powder and salt in a large bowl.
3. Using two forks or pastry cutter, incorporate the cold butter into the dry mix (just like how you prepare a pie crust). Once the butter is sufficiently incorporated, the flour mixture will resemble very coarse crumbs. (This is one of the least favorite tasks in the kitchen for me – for no good reason!)
4. Lightly beat the egg in a small bowl. Stir in the sour cream, vanilla and lemon zest.
5. Fun begins. Gently stir in the wet ingredients into the dry mix just until barely incorporated. Like with muffins, pancake batter etc., over mixing will result in tougher end product. The “dough” will be rather sticky and wet, but avoid the temptation to grab more flour for a CPR!
6. Fold in the berries. If using frozen berries, do not thaw them prior to using.
7. Turn the dough onto a floured work surface (use about couple of tablespoons of flour for the surface) and gently knead to bring the dough together. Just a few movements. If the dough is too sticky to form into a general circle or square, add another tablespoon of flour, but no more.
8. Pat the dough into a circle about ….diameter and ….thick. Alternatively you can form the dough into a square …x….. For circle, cut it into 8 wedges. For square, cut initially into 4 squares and each square diagonally into 2 triangles. You didn’t know you were going to use geometry here, did you? 🙂
9. Using a spatula, transfer the scones to the parchment lined baking sheet. Sprinkle with turbinado or coarse sugar if desired. Bake the scones for about 15-18 minutes till the top is lightly golden.
10. Remove from oven, let cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
11. GLAZE: Mix the confectioner’s sugar and lemon juice. Drizzle about a teaspoon on top of each scone. Let the glaze set prior to serving.