Happy Mother’s Day!
When I was a little girl, I was afraid of the dark (who am I kidding? I still am). I always had to have a nightlight but even then, sometimes I would be too scared to fall asleep.
My mom would come in and sing a lullaby she had made up just for me, and her voice would comfort me.
And now, though I live hundreds of miles away, all I have to do is remember her loving words and no matter how scared or sad or anxious I am, they bring me peace.
This is just one of the billion (count ’em – billion) ways that my mother has loved me. She has wiped tears, cleaned skinned-up knees, brushed tangled hair, packed a gazillion lunches, calmed me down, lifted me up and encouraged me on every path I’ve ever taken.
My mother is a woman of strength, grace and beauty. If I can be half the mother to my (future) kids that she has been to me, they’ll have a pretty good life. Thanks, Mom, for nurturing me for nine months and putting up with me in the 27+ years that followed 🙂
I love you. Happy Mother’s Day!
Now, here is the perfect recipe to make up for your mom (or any loved one, really) this afternoon. These lemon poppy seed scones are a.maz.ing and don’t get me started on the lemon curd. A banana replaces much of the sugar in the scones, lending a subtle flavor reminiscent of banana bread. Combined with the lemony sweetness of the curd, this dynamic duo is unstoppable! Pardon the cheesy tag line but they really are quite yummy 🙂
Lemon Poppy Seed Scones with Vegan Lemon Curd
adapted from Allrecipes
- 2 cups all purpose flour
- 1/4 cup raw sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 tablespoons poppy seeds
- 1/2 cup vegan margarine, stick form
- 1 banana, mashed into puree
- 1/2 cup coconut milk (canned)
- juice & zest of 1 lemon (~2 tbsp. juice)
adapted from Chef Kim Garr
- 3/4 cup coconut milk
- 1/2 cup fresh lemon juice (~4-5 lemons)
- 3.5 tablespoons cornstarch
- 1/2 cup + 1 tablespoon raw sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
- Preheat oven to 375 F. Line baking sheet with parchment paper
- Sift dry ingredients (flour, sugar, BP, salt & nutmeg) together. Cut in margarine (fingers work just fine) until the mixture resembles a coarse meal.
- Stir in poppy seeds & lemon zest. Mash banana into a puree and combine with lemon juice & coconut milk. Add liquids to dry mixture and mix until the dough just holds together.
- Separate dough into 2 balls.Flatten each ball into a disc.Then cut each disc into 6 wedges.
- Place wedges on parchment-lined baking sheet and bake for ~16 minutes or until golden.
- Add all ingredients except lemon zest to small pot over slightly higher than medium heat.
- Stirring constantly, cook until mixture begins to thicken and gently bubble (~6-9 minutes).
- Remove from heat & stir in lemon zest. Transfer to bowl and let cool at room temperature for ~5 minutes then cover and chill in refrigerator.
- Plate up: serve topped on scones, preferably on a dainty little plate with a dainty little cup of tea (or on a rugged, manly plate with a rugged, manly cuppa joe).
Results & Conclusions
The lemon curd can only be described as tangy deliciousness….and yes, it will require self control to not eat it all up before it even makes it to the scones 🙂