It’s Mother’s Day and unfortunately I couldn’t spend the day with you. But that doesn’t mean you’re not in my thoughts! Of course, as always, I’m a bit tardy with your card and gift. We could chalk that up to my working at weekly magazines and always being a bit out of sync with the calendar. Though I’m usually thinking ahead, and by using that logic I should have thought last Sunday was Mother’s Day. No matter, it’s a bad excuse.
In any case, I just wanted to thank you for being such a generous, thoughtful and patient mom—I know that growing up I could be quite the handful. And while I didn’t appreciate eating healthy when I was a kid, I’m now very grateful for the education you gave me on organic and local foods. You’ve provided me with a solid foundation for making the right decisions with what I eat. Plus, I have fond memories of getting ladybugs for our organic garden and learning to savor the nuances of carob.
I enjoyed our visit last month and I’m pleased we spent some time together in the kitchen. And while everything you bake is always delectable, I think the latest addition to your repertoire—ginger scones—is near the top of my list. When I woke up to a house filled with such a divine smell, I swooned. And as with all your baked goods, it was love at first bite. The pastry was so flavorful with such a delicate, tender crumb. But what made those scones rise above the rest was the spiciness of the ginger coupled with the crunch of raw sugar sprinkled on top.
So since I can’t spend the day with you, I thought the second-best way to honor you would be to share this treat—thanks for sending me the recipe! And in the meantime, here are some lilacs for you to enjoy…
…And yes, your card and gift are in the mail. I love you! Happy Mother’s Day!
1 stick unsalted butter
1 1/2 cups flour
1 1/2 cups oats
1/4 cup unpacked brown sugar
1 tablespoon baking powder
1/2 teaspoon of salt
1/3 cup milk
1/2 cup crystallized ginger chips
Turbinado sugar for sprinkling
Preheat oven to 425° F.
Melt the butter. Mix together the flour, oats, brown sugar, and baking powder. Beat the egg and with the milk them stir into the dry ingredients alone with the melted butter. Stir until blended.
Spoon hand-sized balls of dough on greased cookie sheet and sprinkle tops with raw sugar. Bake 10-15 minutes, or until lightly browned. Serve warm. They’re best eaten the day they’re made, but will keep covered for 1 day.
Yield: Between 8 to 12 scones