Mom’s ginger scones for Mother’s Day
Dear Mom,
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!
Mom's ginger scones
Ingredients
- 1 stick unsalted butter
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1/4 cup unpacked brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/3 cup whole milk
- 1/2 cup crystallized ginger chips
- Turbinado sugar, for sprinkling
Instructions
- Preheat the oven to 425° F.
- Melt the butter. Mix together the flour, oats, brown sugar, baking powder, cream of tartar, and salt.
- Make a well in the dry mixture and stir in egg, milk, and melted butter. Stir until blended, then stir in the crystallized ginger chips.
- Spoon hand-sized balls of dough on greased cookie sheet and sprinkle the tops with the 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.
Ever since you mentioned ginger scones from your post about your visit home, I was hoping you’d share the recipe. Thanks so much! This recipe is a keeper!
Hi, this is my first time here. What a beautiful tribute to your mom!
Scones are one of my favourite things and I always like to try out new flavours, so I am going to add your mom’s ginger recipe to my collection.
Your blog is gorgeous.
Wonderful Mothers Day gift and it lasts much longer than flowers (the writing that is, not the scones). But the recipe is pretty great too!
Jerry Allison–Thanks for the heads up on the video–very cool!
Susan–You’re welcome! And I have to say I thought of you when I posted this since you mentioned wanting the recipe. Glad you saw it!
Cynthia–Welcome! And thank you! Enjoy the scones.
Freya and Paul–Thank you, and you’re right! I hadn’t thought of that!
I was a little late with Mothers Day too and, unfortunately, my mom won’t get on line so I couldn’t create such a nice virtual breakfast in bed. I swear I can smell those lilacs (and taste those scones!)