I am a momma’s girl. I call my mom at least twice a day, and I grab for her hand when we walk down the street. We love to do everything together: baking, gardening, decorating, and planning family dinners. She and I are a lot alike, which is no surprise, as I was at her hip for most of my childhood. And then I turned 15.
At 15, I liked to pretend she didn’t exist, and tortured her with my relentless shenanigans. For three years, the only structured time we’d spend together was tea time after school. It always started out lovely. Mom would lay the tea tray with a nice steaming pot of Earl Grey, milk and sugar, and some cookies or scones on the side, freshly baked for my 3 pm arrival. Some days, I would tolerate her, and answer some of her relentless questions about my very private 15-year-old-person’s day. Other days would be a nightmare — usually the same days when my jerky high school boyfriend was (surprise!) being a jerk. I’d pick awful fights with her and put myself in hysterics. On those days, she couldn’t do or say anything right.
But still, each day she made tea for us, and as difficult as I was, she kept the communication open as much as possible. I don’t know how she did it each day, but I do know why, and I thank her for her tenacity.
As a result, nothing says “Mom” to me more than tea and scones. But this Mother’s Day, I’ll bake these scones, set them out on a tray and promise not to argue.
Makes six scones
FOR THE SCONES
8 tablespoons (1 stick) cold unsalted butter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup sugar
2 teaspoons freshly grated lemon zest
2/3 cup, plus two tablespoons heavy cream
1 large egg
1 cup (loosely packed) dried wild blueberries
FOR THE LEMON DRIZZLE
1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon freshly grated lemon zest
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or aluminum foil.
Cut the cold butter into 1/2-inch pieces. Keep refrigerated.
Combine the flour, baking powder, salt, sugar and zest in the bowl of a food processor, and pulse to combine. Add the butter pieces and pulse until the size of medium peas (at this point, the mixture can be stored in the freezer, if needed).
In a medium bowl, whisk together the 2/3 cup of heavy cream and egg until smooth. Stir in the blueberries. Fold the flour mixture into the egg mixture to combine; the dough should hold together. Do not overmix.
Turn the dough out onto a lightly floured work surface and pat into a flattened round disk measuring seven inches across. Using a sharp knife, cut the disk (pie style) into six even triangles. Place at least two inches apart on the prepared cookie sheet.
Brush the uncooked scones with the remaining heavy cream.
Bake for 30 minutes or until lightly golden. Remove to a wire rack and cool.
While scones are baking, make the lemon drizzle: Sift the powdered sugar into a medium bowl. Whisk in the milk and lemon zest.
When scones cool, drizzle the glaze over them, and allow time for the glaze to set before serving.
Melissa Murphy is the chef/owner of Sweet Melissa Patisserie [175 Seventh Ave., between First and Second streets in Park Slope, (718) 788-2700; 276 Court St., between Butler and Douglass streets in Cobble Hill, (718) 855-3410]. The shop will be serving a special Mother’s Day Brunch, $29.95 prix fix. For complete menu, visit www.sweetmelissapatisserie.com. Reservations required.