It’s a familiar scene: on Mother’s Day morning, the kids hit the kitchen with Dad, and with cookbooks in their hands, they craft up something delicious (or at least edible) to make Mom smile. This year, whether you’re planning to spoil her with breakfast in bed or at a perfectly placed table, this scrumptious, authentic recipe from Toronto’s famed Soho House will steal her heart and inspire her taste buds. These little scones, baked with love, are sure to provide a sunny start to her special day — so open up your cupboards, find these simple ingredients and prepare a delicacy that she’ll want to make time and time again.

Babington Scones

Ingredients:
230 g/8 oz self-raising flour
A handful of raisins
1 tablespoon caster sugar
240 mL/ 8½ FL oz double cream
20 mL/ 1½ tablespoons milk

Method:
Preheat the oven to
160 C/ 320 F/ Gas mark 3

Put the flour into a mixer, then add the raisins and sugar, combining slowly, and gradually pour in the cream until you have a soft dough. If you don’t have a mixer,
it’s fine to do this by hand. Then, roll out your dough to at least 2 cm/1 inch think, and cut into rounds with a 6 cm/2½ inch scone cutter.

Place the scones on a baking tray lined with greaseproof paper and brush each with a little milk.

Bake for around 20 minutes, or until slightly golden on top. Serve slightly warm with whipped cream and strawberry jam.

Makes 12

The Soho House’s guide to cooking, style and décor, Eat, Drink, Nap: Bringing the House Home illustrates how readers can shape their space
after the distinguished members club
(available online at www.eatdrinknap.com)