Mother’s Day – Apricot & Fennel Scones

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It really hits you, the first time you celebrate Mother’s day… like the first time you hold your baby… You are a mother, you gave birth (or adopted) this little child and you have been blessed with the most wonderful, important, challenging, at times frustrating/messy and empowering responsibility of all, mothering this baby. So congratulations Mama, whether it’s your first or 32nd time celebrating!

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Last year was my first year celebrating Mother’s day as a mother. It was such a special, commemorative day. The warm weather had just started to peak through Montreal, green grass was starting to spread and the trees beginning to bloom, so we decided to take a stroll and had a lovely lunch at Patrice Patissier {quite obsessed about it since last year, as seen in this post}

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That day, I received a lovely gift from my baby (read: awesome husband), a signed copy of Les Desserts de Patrice. Don’t know how he got that without me noticing! He is very skillful :)

If you have a sweet tooth, I highly recommend this book. It’s filled with scrumptious recipes and helpful tips (trucs de Patrice/recettes de base). Here is one of my favorite recipes… Perfect for Mother’s Day Brunch

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Scones aux Abricots, au Fenouil et au Citron
From Les Desserts de Patrice © Les Editions de l’Homme

Portions: 12

Ingredients
220 g (1 1/2 c) flour50 g (1/4 c) sugar
8 g (2 tsp) baking powder
pinch of salt
zest of 1 lemon
1.75 g (1 tsp) fennel seeds
125 g (1/2 c) cold butter, cut into cubes
12 dried apricots, minced
180 g (3/4 c)  cream, 35 % cold
cream for brushing
sugar for dusting

Instructions

1. Preheat oven to 350 F (180 C)
2. In a bowl, sift flour, sugar, salt and baking powder. Add lemon zest  and fennel seeds.
3. With your hands, blend the butter in the dry ingredients. Do not over-mix, it is important to retain small pea-sized pieces of butter.
4. Add the apricots and the cream. Mix only until just combined. NOTE: don’t over-work the dough.
5. In a floured surface*, with the help of a rolling pin, roll dough until its about 2cm (3/4 inch) thick
*I like to do this between two sheets of parchment paper
6. With your knife, cut the scones and place them on a baking sheet covered in parchment paper or a silicone mat. Place the baking sheet with the scones in the fridge for about 30 min.
7. Remove from the fridge. With a brush, brush the top of the scones with cream and sprinkle sugar atop.
8. Place in the oven and bake for 15 min or until they are nice and golden.

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How will you celebrate Mother’s Day?

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