Having been a mother for all of three years, two months and 20 some odd days, I can’t say I’m all that used to the fanfare surrounding Mother’s Day. It used to be the day that I made sure my mom had flowers in a vase and a good breakfast in her tummy, oh and lots of piping hot coffee. I still try to maker my own mother’s special day extraordinary, but I have my own kids now and a husband who makes sure that “my day” is bright and relaxing.
Having all the mothers, grandmothers, mother-in-laws and fellow
breeders children lovers in one house does make it easier. As much as I love to go out to those fantastic all you can eat gourmet buffets, my waistline appreciates a little more laid back approach these days.
Last year I was treated to a fantastically simple breakfast in bed. There was fresh fruit, hot coffee and toad in the hole (or egg in a basket…) and I propped it all up on my 9-month preggo belly and consumed it all in peaceful silence while Adrian kept Cohen entertained for half an hour. It was fantastic and memorable and simple, I loved it.
This year there is more to do, what with the fresh move under our belts, a house half unpacked and the presence of not just my mother but Adrian’s as well, plus the two kids, husbands, dog, chickens, hamster…you get the idea. It will be hectic and noisy and wild and awesome.
We’ve been home from our big trip to Calgary for all of three days and I’ve yet to unpack. There are boxes everywhere, furniture ripped apart and halfway sanded or painted. There are baby chickens in my studio ( a lot of them) and there are so many things that need to be done. But for this weekend, our last before Adrian returns to work, I shall just relax and enjoy what life brings me.
I hope you have a wonderful Mother’s Day, whether you are cooking for everyone or are being blissfully cooked for. Adding these simple scones to the table will make everyone happy. They are sweet and salty and bursting with that floral aroma of vanilla but also the toasty nuttiness of brown butter. Perfect alongside a table of other treats that mom can pick at all day long or even served as breakfast in bed alongside a hot cup of coffee and some fresh cut fruit. Whatever you are doing this Sunday, make sure to take a minute out of your busy day and just say thanks to your Mom, you know she’ll appreciate it.
Happy Mother’s Day!
One Year Ago: Lime Margaritas and Veggie and Bean Burritos
Brown Butter and Vanilla Bean Scones
Yield: 10-12 scones
Prep Time: 20 minutes
Baking Time: 18 minutes
2 cups pastry flour
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup brown butter, cold and cut into cubes (method follows)
1 egg, beaten
1 tsp vanilla extract + seeds from 1 vanilla bean
1/2 cup heavy cream
To make the brown butter:
1. In a small saucepan set over medium heat, place 1/3 cup of salted butter. Take the vanilla pod, split it lengthwise and scrape out all the gorgeous seeds, scraping them into the saucepan. Toss in the pods as well.
2. Continue to heat the butter until it has foamed up and then the foam has died down again. At this point (about 10 minutes), the butter should begin to turn brown, remove from the heat and fish out the vanilla pods and throw them away.
3. Pour the butter into a small dish and refrigerate for at least two hours.
To make the scones:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
2. In a medium sized bowl, whisk the dry ingredients together. With a pastry cutter, cut in the cubed cold brown butter until the mixture resembles fine crumbs.
3. In a separate bowl, combine the egg, vanilla extract and cream. Pour into dry and stir, but do not overmix, just enough to wet the dry ingredients.
4. Knead the dough in the bowl 4 or 5 times. Set on a floured bowl and roll out to 3/4″ thickness. Cut into desired shapes and place on the parchment sheet about 1/2″ apart.
5. Brush dough with a small amount of heavy cream and sprinkle with sugar if desired.
6. Bake for 15-18 minutes, remove from oven, cool slightly and serve with savouryd whipped cream (recipe follows) and preserves.
Savoury Whipped Cream
1 cup heavy cream
1/2 tsp salt
1. In the bowl of a stand mixer fitted with the whisk or a if using a hand mixer, in a glass or metal bowl, pour the cream and salt.
2. Whip on medium high for about 5 minutes. You will be whipping until it almost looks like whipped butter, very stiff. If you’ve ever made butter before you are whisking to the point just before the solids break from the liquids. Very thick cream.
More delicious recipes from other fabulous food blogs:
German Pancakes with Berries on Two Peas and Their Pod
Queen Elizabeth’s Drop Scones on Simply Recipes
Apple and Cheddar Scones on Smitten Kitchen
Petite Vanilla Bean Scones on The Pioneer Woman Cooks
The Pomosa (Mother’s Day Drink) on Al Dente