Jaimie Belew Sets The Mother’s Day Table And Divulges Her Top Secret Scone RecipeAuthor:Lindsey Shook
By: Jaimie Belew
In the spring we are warmed with rays of sun, lush blossoms, all setting the perfect feeling in the air to celebrate the gift of our Mothers. With my obsession to cook and host, Mother’s Day is the perfect excuse to get inspired. Take interior design to the next level when styling by pulling out family heirlooms and setting the mood in a warm breakfast nook for a festive brunch. What could be more mom?
Open your cabinets and see what you have from your family. Heirlooms add a story with a touch of elegance and are a great omage to your mother on her special day. Pull out all the stops by using your finest plates and silver cutlery.
Alegre Azul tumblers are a great play of pattern and color for water glasses.
To formalize the event, place clean lined stemware on the table for all of the bubbles and wines that you will be serving.
Never paper napkins. Pick up some sateen napkins in a saturated color and fold them as you wish. We like the simple square.
Use your consoles for serving and some fresh farmers market blossoms. While you’re at the farmers market, stick with a theme: fresh, green, and bright white. Baby’s Tear add a splash of greenery to the table and compliment white hydrangeas. Pick some lemons out of your garden for a great aroma and bright color pop.
Romanticize with some candle light. The selenite adds a edgy texture.
A little homemade treat for your feast goes along way for your guests. Mix up a batch of Ms. Belew’s homemade Blueberry Banana Scones and everyone will be happy. It’ll go perfectly with your savory dishes as well.
A little entertaining secret…the best host always has a batch made up in their freezer to pop in the oven right before your guests arrive. The aroma and flavor of warm scones as they walk in the door can’t be beat.
Jaimie’s Blueberry and Banana Scones Recipe:
4 cups all-purpose flour
1⁄4 cup all-purpose flour
1⁄4 cup sugar, plus additional sugar, for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3⁄4 lb cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup fresh blueberries
2 smashed bananas
Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy!
Combine the fresh blueberries and bananas and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.
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