Pay Mom back for all those years of smiley-face pancakes (or charred Pop-Tarts). Allow chef Evelyn Paul to guide you through a brunch menu of Vidalia onion quiche, apple crepes with spiced rum sauce, and more at a class tonight at Cook’s Warehouse.Can’t make it? Attempt her scone recipe on your own.Cheddar, Herb, and Bacon SconesMakes twelveIngredients4-6 slices of thick-cut bacon2½ c. all-purpose flour 4 tsp. baking powder ½ tsp. sea salt ¾ c. cold unsalted butter cut into ½-inch pieces2 lg. cold eggs, beaten½ c. + 2 tsp. cold heavy cream4 oz. high-quality, cold aged cheddar cheese, crumbled3 scallions, chopped1. Crisp bacon over medium heat. Drain, chop, and place in refrigerator.2. Preheat oven to 375°.3. Sift the flour, baking powder, and salt in a large mixing bowl. Cut in the butter and mix until the ingredients resemble a cornmeal texture.4. Add eggs, ½ c. cream, and cheddar. Mix by hand until just combined. Fold in scallions and bacon.5. Transfer dough to a well-floured board. Form two 7-inch rounds. Cut each into six wedges.6. Line a baking sheet with parchment paper. Transfer the wedges to the sheet. Brush them with remaining cream and bake 20-25 minutes, until the scones are golden brown on top and bottom.7. Allow to cool and firm about 10 minutes before removing from sheet (best if served the same day).Brunch course, tonight, 7-9 p.m., at Cook’s Warehouse, 180 West Ponce de Leon Avenue, Decatur (404-377-4005). Register online at classes.cookswarehouse.com, $45 per person. For more recipes, go to evelynpaul.com. Photo: SisterMaryEris / FlickrWe asked our Kids editors what they want this Sunday — besides a few extra hours of sleep. They answered with 27 surefire Mother’s Day gifts.