If you are lucky enough to have your mother in your bubble during this pandemic-era Mother’s Day, we have some brunch tips for you, courtesy of Chef Sian Hurley of the UFV Culinary Arts program.

And even if you can’t be with your mom in person, you could make the scones and drop them off with some jam and some tulips at her door.

“Our large family has 10 moms that we love to celebrate on Mother’s Day,” says Hurley. “This will be the first year in a few that we are not hosting our brunch, due to the pandemic. Here is a guide to making all the moms in our lives feel special!”

Mother’s Day Brunch

Needed:

• 10 bunches of tulips for the moms (or one bunch for each mom at your brunch).
  
• Two bottles orange juice
• Two bottles prosecco (mimosas!)
• So much coffee

Menu:

• An assortment of scones including a bowl of rhubarb compote, whipped cream, butter, and honey.
• A platter of sliced fruit
• Bacon, breakfast sausages & farmer sausage
• Crepes, Gruyere cheese sauce, melted butter, sugar for sprinkling (my family likes to fill the crepes with the meat and scone accompaniments)
• Giant batch of scrambled eggs, seasoned well
• Assorted chopped veggies with dips

CHEF SIAN’S SCONES

(YIELD: 1290 G)

INGREDIENTS:

• 300 g bread flour
• 300 g pastry flour
• 5 g salt
• 30 g sugar
• 40 g baking powder
• 220 g cold butter
• 390 g milk

METHOD

Sift all dry ingredients in a large bowl. With a pastry blender, cut in butter until the size of large peas. At this point, any garnish can be added (folded in) to change these from plain scones to anything you can create (shredded cheese, herbs, berries, etc…); it must be gently incorporated by hand. Gradually add milk and gently knead by hand until the mix is incorporated and rollable. The amount of liquid may vary depending on what the additional ingredients are.

Roll out on a heavily floured counter and cut in desired shapes. Bake in a 345* oven with the fan on until properly risen and caramelized. The scones are ready when they are an attractive colour and feel lighter then they look when picked up.

CHEF SIAN’S CREPES

INGREDIENTS

• 4 large eggs
• 1 cup milk
• 200 g flour
• Pinch salt
• 50 g sugar (optional)
• 4 tbsp. melted butter.

Whisk the eggs and milk with the flour, salt, and sugar as smoothly as possible. Using an immersion blender, adjust texture to smooth while mixing in melted butter in a steady stream. Let batter rest at least 10 minutes before using. Ladle onto a preheated pan just enough batter to cover the bottom. Shift the pan around to spread the batter. Crepe is ready to flip when the sides are just browning and the top appears to be lightly drying out. Your pan may need some oil to get crepes started but will likely only need oil every 4-5 crepes. Serve sweet or serve savoury; just make sure to share.

Want more recipes from Chef Sian?

Check out her YouTube channel!