Cooking With Permjit K. Sandhu
Happy Mother’s Day to all the moms out there!
As Mother’s Day approaches, my husband and I have spent a lot of time reminiscing about our own mothers and what they meant to us. We are so grateful to have been able to enjoy life with them and look up to them as the matriarchs of our family. The values they ingrained in us are the very same ones we raised our own children with.
Many years ago, when my children were much younger, they wanted to surprise me. Knowing I’m an early riser, they came into my room every 10 minutes to ensure I stayed in bed until their surprise was ready by bringing me books, newspapers and magazines. A few hours later, they brought in freshly baked scones, a small bowl of butter and jam, fresh fruit, a cup a chai, and a small vase with a bright yellow freshly-picked dandelion, all carried on a tray by my children with their beaming smiles.
As I looked at their sweet, happy grins and wide eyes, I knew this was also their happy day. It was one of my most memorable Mother’s Days with breakfast in bed. Although, I’m sure my husband also had a hand in the organizing of that breakfast.
Make Mom feel like a queen this Mother’s Day from the moment she wakes up by serving her these delicious lemon poppyseed scones for a wonderful breakfast in bed!
Lemon Poppy Seed Scones
Yield 8
2 cups all-purpose flour
1/4 cup granulated sugar
3 tsp baking powder
1/4 tsp salt
1 Tbsp. finely grated lemon zest
2 tsp poppy seeds
1/2 cup cold unsalted butter, cut into small pieces
3/4 cup whipping cream
1egg
2 tsp vanilla
Glaze
1 cup icing sugar, sifted
2 Tbsp fresh lemon juice
1Tbsp whipping cream
Directions
- Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper .
- In a large bowl sift flour, sugar, baking powder, salt lemon zest and poppy seeds. Whisk together. Add the butter and with a pastry blender or your fingertips cut the cold butter into the flour mixture until it resembles coarse meal and a crumbly texture.
- In a separate bowl ,whisk the whipping cream ,egg and vanilla together. Make a well in the center of the flour mixture and add the whipping cream mixture all at once. Stir until just combined. Do not overmix.
- Transfer the dough to a lightly floured surface and shape into an 8-inch round disk. Cut the circle into 8 wedges. Arrange on prepared parchment paper lined baking sheet spacing them 2 inches apart. Brush the tops of the scones with whipping cream. Bake the scones for 20-25 minutes until golden on top. Transfer to a wire rack and cool completely.
- Make the lemon glaze: Whisk together the icing sugar, lemon juice and whipping cream. Drizzle the glaze over the scones.
Note:
– To prevent the knife from sticking dust the knife with flour.
– To substitute for egg, in a small bowl stir 2 Tbsp ground flaxseed into 3 Tbsp water. Let the mixture sit for 2 minutes, stir and add to the recipe.
Whether you add glaze or not the scones are equally delicious. Enjoy.
