Spring flowers and lighter evenings – it’s a lovely, hopeful time of year for celebrating motherhood.
My children proudly handed their handmade cards to me on Sunday morning whilst I enjoyed a special Mothering Sunday cup of tea in bed. M had written that she loves me because I’m cosy. T’s card told me that it’s because I make chocolate biscuits.
For my own Mum, I baked some fruit scones and gingerbread.
Fruit Scones (adapted from a recipe by Claire Clark)
440g/15 3/4 oz plain flour
50g/1 3/4 oz baking powder
80g/2 3/4 oz caster sugar
a pinch of salt
80g/2 3/4 oz unsalted butter, diced
40g/1 1/2 oz sultanas
150ml/5fl oz double cream
150ml/5fl oz milk
Put the flour, baking powder, sugar and salt into a large mixing bowl and whisk to combine.
Rub the butter into the flour, then stir in the sultanas.
Mix the cream and milk together. Pour onto the flour mixture and mix until the dough starts to come together. Turn out onto a lightly floured surface and knead gently to form a smooth, soft ball. Wrap this in clingfilm and chill in the fridge for 1 hour.
Preheat the oven to 200 degrees C/400 degrees F. Roll out the dough to a 2.5cm/1 inch thickness and use a 5cm/2 inch cutter to cut it into rounds. Transfer these to a baking tray lined with baking parchment.
Bake for 10 minutes until the scones are golden brown.