13 Beautiful Bakes for Mother’s Day Treats #sharpaspirant
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Lavender scones are a delightful treat originating from the British tradition of afternoon tea. These fragrant scones combine the floral notes of lavender with the buttery richness typical of scones, making them a perfect accompaniment to tea. While traditionally enjoyed in the UK, lavender scones have found popularity in various tea rooms and bakeries around the world, often celebrated for their unique flavor and delicate aroma.
Ingredients
- ●all-purpose flour
- ●baking powder
- ●salt
- ●sugar
- ●unsalted butter
- ●lavender buds
- ●heavy cream
- ●eggs
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, whisk together flour, baking powder, salt, and sugar.
- 3Cut in cold butter until the mixture resembles coarse crumbs.
- 4Stir in lavender buds until evenly distributed.
- 5In a separate bowl, whisk together heavy cream and eggs until combined.
- 6Add the cream mixture to the dry ingredients and mix until just combined.
- 7Turn the dough onto a floured surface and knead gently until smooth.
- 8Pat the dough into a circle about 1 inch thick.
- 9Cut into wedges or use a round cutter to shape scones.
- 10Place the scones on a baking sheet lined with parchment paper.
- 11Brush the tops with a little heavy cream for a golden finish.
- 12Bake for 15-20 minutes or until golden brown.
- 13Remove from the oven and let cool slightly before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
mixingcuttingbaking
Equipment
mixing bowlbaking sheetwhiskknifeparchment paper
🌶️🌶️🌶️Lowglutendairyegg
Also Known As
Lavender Biscuit
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1/2 cup granulated sugar
- ●1/2 tsp baking powder
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●1/4 cup poppy seeds
- ●1/2 cup unsalted butter, softened
- ●2 large eggs
- ●1/2 cup buttermilk
- ●1/4 cup fresh lemon juice
- ●1 tbsp lemon zest
- ●1 tsp vanilla extract
- ●1 cup powdered sugar
- ●2 tbsp fresh lemon juice (for glaze)
Instructions
- 1Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- 2In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- 3In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- 4Add the eggs one at a time, mixing well after each addition.
- 5Stir in the buttermilk, lemon juice, lemon zest, and vanilla extract until combined.
- 6Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 7Pour the batter into the prepared loaf pan and smooth the top.
- 8Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- 9Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 10For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
Equipment
9x5 inch loaf panmixing bowlswhisktoothpickwire rack
Ingredients
- ●2 cups all-purpose flour
- ●1/4 cup granulated sugar
- ●1 tbsp baking powder
- ●1/2 tsp salt
- ●1/2 cup unsalted butter, cold and cubed
- ●3/4 cup heavy cream
- ●1 tsp vanilla extract
- ●2 cups fresh strawberries, hulled and sliced
- ●1/4 cup powdered sugar
- ●1 cup whipped cream
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- 3Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4Pour in the heavy cream and vanilla extract, stirring until just combined. Do not overmix.
- 5Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
- 6Pat the dough into a 1-inch thick rectangle and cut out biscuits using a round cutter.
- 7Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.
- 8While the biscuits are baking, prepare the strawberries by mixing them with powdered sugar and letting them sit for about 10 minutes to release their juices.
- 9Once the biscuits are done, let them cool slightly before slicing them in half.
- 10To assemble, place a biscuit half on a plate, top with strawberries and whipped cream, then place the other half on top and add more strawberries and whipped cream on top.
Equipment
mixing bowlwhiskpastry cutterbaking sheetparchment paperround cutterknifespatula
Ingredients
- ●2 cups all-purpose flour
- ●1/4 cup granulated sugar
- ●1 tbsp baking powder
- ●1/2 tsp salt
- ●1/2 cup unsalted butter, cold and cubed
- ●1/2 cup heavy cream
- ●1/4 cup honey
- ●1 tbsp dried culinary lavender
- ●1 egg, beaten (for egg wash)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- 3Add the cold, cubed butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
- 4Stir in the dried lavender.
- 5In a separate bowl, whisk together the heavy cream and honey until well combined.
- 6Pour the cream mixture into the dry ingredients and mix until just combined. Do not overmix.
- 7Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
- 8Pat the dough into a circle about 1 inch thick and cut into wedges or use a round cutter to make circles.
- 9Place the scones on a baking sheet lined with parchment paper and brush the tops with the beaten egg.
- 10Bake for 15-20 minutes or until golden brown.
- 11Remove from the oven and let cool slightly before serving.
Equipment
mixing bowlwhiskbaking sheetparchment paperknife or cutter
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1/4 tsp salt
- ●1/4 cup granulated sugar
- ●1/2 cup unsalted butter, chilled and cubed
- ●1/4 cup ice water
- ●1 cup mixed berries (strawberries, blueberries, raspberries)
- ●1 tbsp cornstarch
- ●1 tbsp lemon juice
- ●1 egg (for egg wash)
- ●1 tbsp coarse sugar (for sprinkling)
Instructions
- 1In a large bowl, mix together the flour, salt, and granulated sugar.
- 2Add the chilled, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- 3Gradually add the ice water, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 4Preheat the oven to 375°F (190°C).
- 5In a medium bowl, combine the mixed berries, cornstarch, and lemon juice. Toss gently to coat the berries evenly.
- 6On a lightly floured surface, roll out the dough to about 1/8 inch thick. Cut out circles of dough (about 5 inches in diameter).
- 7Place the dough circles on a baking sheet lined with parchment paper.
- 8Spoon a small amount of the berry mixture into the center of each dough circle, leaving a border around the edges.
- 9Fold the edges of the dough over the berries, pleating as necessary to create a rustic look. Brush the edges with beaten egg and sprinkle with coarse sugar.
- 10Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the berries are bubbly.
- 11Remove from the oven and let cool slightly before serving.
Equipment
mixing bowlpastry cutterrolling pinbaking sheetparchment paperbrush for egg wash
Ingredients
- ●1 sheet puff pastry (thawed)
- ●1/2 cup raspberry jam
- ●1/4 cup almond paste
- ●1 egg (beaten, for egg wash)
- ●1/4 cup sliced almonds
- ●1/2 tsp vanilla extract
- ●1/4 cup powdered sugar
- ●1-2 tsp milk (for icing)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Roll out the thawed puff pastry on a lightly floured surface into a rectangle.
- 3Spread the raspberry jam evenly over the center third of the pastry.
- 4In a small bowl, mix the almond paste with vanilla extract until smooth, then spread it over the raspberry jam.
- 5Make diagonal cuts along the sides of the pastry, about 1 inch apart, from the edge to the filling.
- 6Fold the strips over the filling, alternating sides to create a braid effect.
- 7Brush the top of the braid with the beaten egg to give it a golden color when baked.
- 8Sprinkle sliced almonds on top of the braid.
- 9Bake in the preheated oven for 20-25 minutes or until golden brown.
- 10While the braid is baking, mix powdered sugar with milk to create a smooth icing.
- 11Once baked, let the braid cool slightly, then drizzle the icing over the top before serving.
Equipment
baking sheetparchment paperrolling pinsmall bowlwhisk
Ingredients
- ●2 1/2 cups shredded coconut
- ●1 cup sweetened condensed milk
- ●1 tsp vanilla extract
- ●1/4 tsp salt
- ●1/2 cup chocolate chips (optional)
- ●1/4 cup chopped nuts (optional)
Instructions
- 1Preheat your oven to 325°F (160°C).
- 2In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix well until all the coconut is evenly coated.
- 3Using your hands, form small mounds of the coconut mixture and place them on a baking sheet lined with parchment paper.
- 4Make a small indentation in the center of each mound to create a nest shape.
- 5If using, sprinkle chopped nuts into the center of each nest.
- 6Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown.
- 7Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- 8If desired, melt the chocolate chips in a microwave or double boiler and drizzle over the cooled nests for decoration.
- 9Allow the chocolate to set before serving.
Equipment
mixing bowlbaking sheetparchment paperwire rackmicrowave or double boiler
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/2 cup vegetable oil
- ●1 cup granulated sugar
- ●2 large eggs
- ●1 tsp vanilla extract
- ●1 1/2 cups grated carrots
- ●1/2 cup crushed pineapple, drained
- ●1/2 cup chopped walnuts (optional)
- ●8 oz cream cheese, softened
- ●1/2 cup unsalted butter, softened
- ●4 cups powdered sugar
- ●1 tsp vanilla extract (for frosting)
Instructions
- 1Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- 2In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 3In a large bowl, mix the vegetable oil and granulated sugar until well combined.
- 4Add the eggs and vanilla extract to the oil and sugar mixture, and beat until smooth.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Fold in the grated carrots, crushed pineapple, and chopped walnuts (if using).
- 7Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- 8Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 9While the cupcakes are baking, prepare the cream cheese frosting by beating together the softened cream cheese and butter until smooth.
- 10Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.
- 11Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a spatula or piping bag.
Equipment
cupcake panmixing bowlswhiskspatulatoothpickelectric mixer
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