It's Mother's day this Sunday, why not spoil her with some afternoon tea treats. These homemade miniature scones and brownies are really easy to whip up in an afternoon. And they keep really well in an air tight container too. So you can make them a few days in advance. They are sooo tasty and guaranteed to impress your Mum with your baking skills, even if your a hopeless cook.
I due to become a Mother myself in a few weeks time which is a very strange feeling. I can't imagine what it's going to be like. It makes me feel closer to my own Mum as carrying a child has been such an amazing journey. It's an incredible roller coaster of emotions of exciting highs and worrying lows. We are counting down the days now until we meet our baby!
Blueberry & Lemon Scones
200g Self Raising Flour
50g caster sugar
A pinch of salt
50g Icing sugar
Rub the butter into the flour, add the caster sugar, salt and whole blueberries.
Finely grate the lemon rind and add to the bowl.
Mix in the milk with a round bladed knife to make into a soft dough.
Knead lightly on a floured board, separate into 8-12 pieces. Roll these in a ball and then flatten them into disk shapes cut the edges off with a small crinkle circular cutter.
Brush tops with a little milk to glaze.
Bake at 200oC in preheated oven for 10-12mins or until risen and brown.
Mix the icing sugar with lemon juice until smooth and runny.
Drizzle the icing over the top of the scones with the back of a spoon
when the scones are completely cold.
Pear & Macadamia Nut Brownies
500g caster sugar
100g cocoa powder
4 eggs, beaten
100g self-raising flour
2 ripe pears
100g macadamia nuts
Melt all the butter in a large mixing bowl in the microwave or in a saucepan over a low heat.
Add the sugar and cocoa powder, mixing well. Leave to cool.
Meanwhile peel the pears, cut out the core and dice into small pieces.
Roughly chop the macadamia nuts.
Beat the eggs and add to the cocoa mixture.
Then add the flour, followed by the nuts and pear pieces.
Preheat the oven to 180oC, Pour the mixture into a baking tin (mine was 20x30cm)
Bake for 35mins, or until set on top. Take care not to overcook them, they should be soft and gooey.
Leave to cool completely and cut into approx 24 pieces.
Photographed using my Heirloom ceramic collection at Debenhams.
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