For those of us whose mothers are no longer here, Mother’s Day is slightly mournful. The old rituals of making homemade cards, tying bunches of mismatched wild flowers and carrying breakfast upstairs on wobbly trays have gone. It becomes a day of absence, rather than joyful presence.
But let’s make today a celebration anyway. Relive the wonderful memories – the moments when you and your mum laughed uncontrollably at something that wasn’t even funny, the day she watched you win at sports day, the day she consoled you when you came last. Because Mother’s Day is Mother’s Day whether your mum is here or not.
It seems to me that the perfect thing to eat on Mother’s Day is afternoon tea – the meal that mothers never make for themselves.
So this afternoon I’m going to eat homemade scones with clotted cream and blackcurrant jam and raise a cup of tea to my mum and to all mothers everywhere.
Buttermilk Scones
This recipe is based on one in British Baking by Peyton and Byrne
Makes 8 scones
240g self raising flour
50g caster sugar
2 teaspoons baking powder
Pinch of salt
60g cold butter
175ml buttermilk
Beaten egg for brushing
Preheat the oven to 170 degrees C and line a tin with baking paper.
Sift the flour, sugar, baking powder and salt into a mixing bowl. Add the cold butter, cut into small cubes. I use an electric stand mixer to rub it in, but you can use your fingers if you prefer. Add the buttermilk and mix until it just forms a dough. Form into a ball and rest in the fridge for ten minutes or so. Roll out until 2.5 to 3 cm thick and with a 5cm cutter make 8 scones. Brush them with a little beaten egg. Cook for 25 minutes and then allow them to cool completely in the tin before you remove them.
And as a little postscript…. my children have just brought me breakfast in bed, homemade cards and a bunch of mismatched wild flowers. So it turns out that life really does go on…