You are here: Home » Recipes » Mother’s Scones Mother’s Scones Recipe by Mother's BistroKitchen Tested Yield 16 servings Drizzled with icing, these scones, from a Portland, Ore., chef, are light, tender and perfect for Mother's Day. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients Scones:2 1/4 cups all-purpose flour1/3 cup granulated sugar1 tablespoon baking powder11 tablespoons (1 stick plus 3 tablespoons) cold unsalted butter, cut into small pieces1 cup cold heavy creamVanilla Icing:1 cup powdered sugar1/4 teaspoon vanilla extract1 1/2 tablespoons water Instructions Preheat oven to 375F. To prepare scones, whisk together flour, granulated sugar and baking powder in a large bowl until well combined. Add butter. Using a pastry blender or your hands, blend butter into dry ingredients until mixture is consistency of coarse meal. Add cream; stir just until blended. Turn out onto a lightly floured surface and knead lightly until a smooth dough is formed. Pat into a square about 1-inch thick. Cut dough into 16 triangles (cut into 4 squares first, then cut each square into fourths diagonally). Arrange 1 inch apart on a parchment-lined baking sheet. Bake until lightly browned, 15 to 20 minutes. Cool a few minutes before icing. To prepare icing, mix powdered sugar and vanilla extract in a small bowl. Add water, a little at a time, to achieve a drizzling consistency. Dip end of a whisk into icing, then wave over warm scones. Makes 16 scones. Recipe courtesy of Mother’s Bistro, Portland, Ore.