Happy Sunday, friends! How are you celebrating Mother’s Day this year? Brunch? Flowers? A little shopping-spree? Hehe. My Mom and I have always had a thing for brunch. With an equal love of sleeping in, there were many weekends we’d leisurely wake in the late morning and spend an hour or two fixing up a meal for us, my Dad, and Grandma. We’d never make anything fancy. Brunch was usually omelettes, slices of fruit, and some kind of boxed mix like cornbread or pancakes. Of all the boxed mixes we made, I always loved choosing a scone mix from the pantry. They’re my favorite and I have never doubted why everyone loves ’em. But to be fair, I don’t think I really understood just how absolutely delicious scones are until I first made them from scratch.
Now, if you’re not familiar with scone mixes, then here’s how they work. Pour the contents of the package into a bowl, add water, mix together, bake. Ta-da! Yup, that’s it! Which is kind of crazy, considering what really goes into making scones. A typical scone recipe contains typical dry ingredients but you also add in butter and heavy cream, which has also explained to me why scones were never labeled as a healthy breakfast choice alongside croissants and muffins. But hey, it’s Mother’s Day and all you Moms out there deserve a little indulgence!
Since I couldn’t be home with my Mom, I figured I could still make brunch a little easier but with a real scone mix this time. It takes a bit more work than just adding water, but it’s so worth it (trust me, Mom). Best of all, you can customize it with whatever fruit you have on hand! This scone mix is really simple and easy to put together. You’ll also probably have most of the ingredients in your kitchen already. It’s just four layers; all purpose flour, whole wheat flour, sugar, and lemon zest + sugar. Seal it safely in a mason jar, add a little note and a recipe card and send it on its way to whomever deserves a little morning pick me up.
Shout out to my wonderful Mom for being the most amazing human I know! Seriously. I can’t imagine where I’d be without you there to always keep me grounded and answer my phone calls about how long butter lasts in the fridge or how to get make-up stains off a shirt. I have always looked up to the kind of person you are and hope I can be just as wonderful of a parent as you’ve been to me. I wish we were able to spend the day together, but I’m hoping you’ll love making the best scones ever with this little gift. This post is for you, Mama! Happy Mother’s Day!! xoxo
Mastro Company is an online shop for handmade kitchen tools. Founder, Gene, kindly reached out to me and sent a gorgeous pair of wooden spoons from Mastro Company for review. I received a spoon and matching spatula, both hand carved from a gorgeous walnut wood. Head on over to Mastro Company’s online shop for more unique items. I’ve been quite seriously eyeing the black carbon chef’s knife and the Korean cleaver.
Lemon Sugar Scone Mix
for the mix
widemouth quart (32 oz.) mason jar
2 cups all purpose flour
1 cup whole wheat flour
3 3/4 tsp baking powder
3/4 tsp salt
1/2 cup + 1 tbsp granulated sugar
zest of 1 lemon
1. Make sure your mason jar is completely clean and dry. In a small bowl, whisk together the all purpose flour, baking powder, and salt. Add the mixture to the mason jar. You can use a funnel if you have one on hand to make it easier. This will be the first layer. Shake the jar slightly from side to side to level the flour.
2. Add a layer of whole wheat flour. Use a spoon to pack the flour down slightly to make room for the rest of the layers. Add the 1/2 cup of sugar for the third layer.
3. In a small bowl, combine the 1 tbsp of sugar and lemon zest. Use your fingers to rub the two together. This will keep the the lemon zest preserved. Add the zest and sugar mix as the final layer. If there’s still a bit of room left, stuff a few layers of plastic wrap in before closing the lid to keep the layers together.
how to use it
12 tbsp (3/4 cup) unsalted butter, frozen and grated
3/4 cup heavy cream
1 1/2 tsp vanilla extract
1 cup fruit of choice (I used rhubarb and strawberries)
4. Preheat the oven to 400°F. Line a baking tray with parchment paper and set aside.
5. Empty the contents of the jar into a large bowl and whisk together. Use a pastry cutter to mix in the grated frozen butter until contents turn crumbly, coarse meal.
6. In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Slowly add the wet ingredients to the dry and fold the mixture together with a rubber spatula. Just before the mixture seems to come together, fold in the rhubarb and strawberries or fruit of choice. Don’t over mix.
7. Lightly flour your work surface and turn out the scone mixture onto it. Flour your hands and lightly press the dough down into an 8 inch disc. Use a knife to cut the scones into 8 equal pieces, like cutting a pie.
8. Transfer the scones to the baking tray, keeping them at least 2 inches apart. Bake for 20-25 minutes until golden brown. Let the scones cool slightly before eating, but they are best enjoyed warm!