I first met Margarita Manzke some years ago in Carmel, Calif., where she was making incredibly creative desserts. She and her chef husband Walter opened Republique in Los Angeles a few years later. Her pastry repertoire continues to expand with mouthwatering offerings like fig-tahini cookies, condensed milk pound cake, and chocolate budini, to name a few.

Lucky for us, Manzke has penned her first book, "Baking at Republique" (Lorena Jones Books, 2019), so now we can try our hand at some of her favorites. This book is filled with so many delectable desserts and sweets that my suggestion is to make the scones and give mom the book as your gift. Scones fit into the Seriously Simple repertoire because they are pretty easy to make.

I am partial to the creamy white chocolate and spring sweet-tart strawberry combination. These flavors are just made to go together. Make sure to select fresh strawberries that have a sweet fragrance to them.

Scones can be sweet or savory and couldn't be easier to prepare. The best way to describe them is that they resemble a rustic-looking biscuit. They are meant to be golden brown on top and flaky in the center, and most scones include a bit of heavy cream to give a buttery consistency. The turbinado sugar adds a welcome sugar crust on top of the scone.

I like to make these scones early in the day for a brunch or lunch. Make Mom a simple omelet, scrambled eggs or a frittata, and pair with these uniquely flavored scones to accompany the rest of the menu. These scones would also make a delectable centerpiece for tea along with a few sandwiches and some thick cream.

Strawberry-White Chocolate Scones

Makes 15 scones

4 cups all-purpose flour

1 tablespoon plus 2 teaspoons baking powder

1/2 cup granulated sugar

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