breakfast in bed

Growing up, it was a Mother's Day tradition to bring our mom breakfast in bed. Our dad trained us well and had us girls help make the toast for mom's breakfast tray. As we got older, us girls took over the breakfast tray and it evolved into scrambled eggs or pancakes.

Unfortunately, the eggs weren't the only ones scrambling. Teenagers hate waking up early and when we needed to get up to make my mom's breakfast, we just wanted to make something quickly (sorry mom!). I wish I had known about these scones.

These strawberry and cream scones are like eating strawberry shortcake, without all the soggy mess. They're delicate, not overly sweet and the strawberry flavor is perfectly complemented by the cream. What would've helped me out enormously as a teenager is that these scones can be prepared days in advance, frozen, and then baked when you need them. No last-minute fussing about what to make for mom and how long she needs to be forced to stay in bed.

Of course these scones are wonderful with an afternoon cup of tea and aren't required to be breakfast food. Nor are they required for Mother's Day, but I do think the act of preparing a special meal for someone is one of the best gifts to give, and receive. Happy Mother's Day Mom, I love you!

Strawberries and Cream Scones

Barely adapted here

Makes 20-26 scones

Recipe Notes:

- These are best eaten the same day you make them. If you want to make them in advance just make them and arrange them on a parchment-lined baking sheet and freeze them. If you’re not baking them for several days, once they’re completely hard and frozen, transfer them to a freezer bag or container. When ready to bake, place them on a parchment-lined baking sheet and (no need to defrost) bake them for 2-3 extra minutes.

- The only change I made to the recipe was by adding vanilla. No. Surprise. 

Ingredients:

2 ¼ Cups all-purpose flour

1 Tbs. baking powder

¼ Cup granulated sugar

½ tsp. salt

6 Tbs. cold, unsalted butter

1 Cup chopped, ripe strawberries

1 Cup heavy cream

1 tsp. vanilla extract

Directions:

1. Preheat oven to 425° F degrees and line a baking sheet with parchment paper.

2. In a large bowl, whisk flours, baking powder, sugar and salt together. Add butter (either by cutting it in with two knives or a pastry blender) and cut it into the flour mixture, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter interspersed.

3. Gently stir in the strawberries, coating them in the dry/butter mixture, then gently stir in the heavy cream and vanilla (a rubber spatula will help lightly fold in the ingredients until mixed).

3. Generously flour your counter and dump the dough onto it. Knead it once or twice and then, with a floured rolling pin, roll the dough into a ¾ inch thickness. Flour a 2 to 2 ½ inch circle (or biscuit cutter or any other shape really) and press straight down into the dough. Carefully transfer the scones to the baking sheet, leaving a couple inches between each (you can re-roll the scraps of dough and may need a bit more flour as the strawberries will release more juices over time).

4. Bake the scones for 12-15 minutes, or until the edges are lightly browned and the strawberries start to ooze. Cool in the pan for 5-10 minutes and then transfer to a cooling rack. Serve warm or at room temperature.