Top tips for a per­fect Mother’s Day

Cecil Whig - - LOCAL -

She’s spent years tak­ing care of you, whether it was mend­ing your first bro­ken heart, help­ing you pack and move for col­lege, or mov­ing in to help take care of your first child. Mom has al­ways been around to help. For all the times she’s been there for you, now is the time to be there for her. This Mother’s Day, plan the per­fect day to show mom just how thank­ful you are.

Plan a day to­gether. Set aside all other plans and treat your mom to a day filled with her fa­vorite peo­ple, places and things. Whether it’s a day spent in­doors play­ing games or rem­i­nisc­ing, or grab­bing the ex­tended fam­ily and head­ing to her fa­vorite park, lake or ocean for a pic­nic, sim­ply shar­ing in these mo­ments is sure to bring your mom joy and de­light.

Host an af­ter­noon tea. While break­fast in bed may have been your Mother’s Day tra­di­tion grow­ing up, per­haps it’s time for some­thing new. This year, treat mom to a re­lax­ing and in­dul­gent af­ter­noon tea filled with de­li­cious treats like these Laven­der But­ter­milk Scones. In­gre­di­ents: 8 ounces self-rais­ing flour, plus extra for dust­ing 1 tea­spoon bak­ing pow­der 2 ounces un­salted but­ter, cut into small cubes, plus extra for greas­ing

3 ounces laven­der-fla­vored sugar, sifted if pre­ferred (see Cook’s Tip be­low)

1 pint but­ter­milk, plus extra for brush­ing Salt Your choice of Bonne Ma­man Pre­serves Di­rec­tions: Heat the oven to 425 de­grees.

Sift the flour and bak­ing pow­der into a bowl and rub in the but­ter un­til the mix­ture re­sem­bles bread­crumbs.

Stir in the laven­der sugar (sifted if pre­ferred) and a pinch of salt and make a well in the cen­ter of the flour mix­ture. Pour in the but­ter­milk and mix to com­bine, mak­ing a soft dough.

Briefly knead the dough on a floured sur­face, then lightly roll out to about 3/4inch thick. Cut scones with a 2-inch pas­try cut­ter and place on a greased bak­ing sheet.

Brush the top of each scone with a lit­tle extra but­ter­milk and bake for 12-15 min­utes, un­til lightly browned on the top. Cool on a wire rack, dust lightly with flour and serve with your fa­vorite choice of Bonne Ma­man pre­serves.

Cook’s Tips:

* To make laven­der­fla­vored sugar, push two to three small washed and dried sprigs of fresh laven­der into a jar of caster sugar. Leave for at least 24 hours be­fore us­ing.

* Brush­ing the scones with beaten egg be­fore bak- ing will give them a shiny golden top.

Give Mom a well de­served day off. Even af­ter a per­fect day spent with loved ones, some­times all mom re­ally wants is a day to her­self do­ing what­ever she pleases.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.