Cathy Speronis was in to cook up Mother’s Day treats. She made Lemon Scones with Strawberry-Passionfruit Jam.Next month on June 7th Cathy will be in with Chef Terry Zaffiro to do some grilling for Father’s Day.Cathy’s recipes for the Lemon Scones and Strawberry-Passionfruit Jam are below:Lemon SconesMakes 8 sconesIngredients2 cups all-purpose flour3 Tbsp. sugar2 1/2 tsp. baking powder1/2 tsp. baking soda1/4 tsp. salt3/4 tsp. lemon zest4 Tbsp. unsalted butter, cold & cut into pieces1/2 cup milk1/4 cup heavy cream1 large egg, separated1 tsp. lemon juice DirectionsPreheat oven to 375Â° F. In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Mix in the lemon zest. Using a pastry cutter or forks, cut butter pieces into flour mixture until it is crumbly. In a separate bowl combine the milk, heavy cream, egg yolk and lemon juice. Add to the dry ingredients and stir with a fork until mixture just comes together and is moistened. Transfer to lightly floured work surface and gently pat into a 7 1/2 inch circle. Place the dough round onto a parchment lined baking sheet and cut into 8 wedges, keeping the wedges together. Beat the egg white well with a fork and brush onto the scones. Bake in preheated oven for 23 – 25 minutes until golden brown. When done separate the wedges and serve warm. Cool completely on a wire rack to serve later.Strawberry- Passionfruit JamMakes 2 1/4 cups of jam Ingredients3 pints fresh strawberries1 1/2 cups granulated sugar1/4 cup fresh lemon juice (1 1/2 – 2 lemons)1 tsp. lemon zest2 Passionfruit DirectionsRemove 1 Tbsp. of sugar from the measured sugar and set aside. In a 2 quart saucepan combine the remaining sugar, lemon juice and lemon zest. Place over low heat and stir. Cook over low heat until mixture begins to simmer. Meanwhile, clean and hull strawberries. Cut in 1/2″ pieces – they should measure about 4 cups. Cut the passionfruit. Using a spoon remove the seeds and pulp. Place into a small bowl and stir in the 1 Tbsp. of sugar: set aside. Add the prepared strawberries to the sugar/lemon mixture. Bring to a boil over medium heat. Lower heat and continue to simmer for 20 minutes. Using a potato masher, mash most of the strawberries. Continue to cook for an additional 15 minutes until mixture has thickened. As strawberry mixture thickens, pour the passionfruit seeds and pulp into a colander set over a bowl. Using a spoon scrape the seeds and pulp to release the juices. The juice released should measure about 1/4 cup. When the strawberry mixture is finished, remove from the heat and stir in the passionfruit juices. Carefully pour the hot jam mixture into jars. Cover and refrigerate.