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!

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}

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

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.

How will you celebrate Mother’s Day?