Happy Mother’s Day to all of the wonderful, amazing Mom’s out there! Today is a day to celebrate the joy and honor of being a Mom. I hope you embrace this day with those you hold dear in your lives.
When I think about Mother’s Day, I am reminded of refreshing citrus fruits and delicious baked foods. If you’re having brunch with Mom, be sure to check out our menu here. What do you enjoy most about Mother’s Day?
Growing up, we would spend the day with Granny in her garden – all of us grandkids would contribute to planting flowers in her garden. Her beautiful garden (and amazing garden) was the entire perimeter around her yard, she especially loved roses! It was so special coming to Granny’s house. Her pantry was stocked full with some of my favorites – mini apple juice cans, Cheetos, and Oreos (basically heaven for a kid ;))!
If you’re going for something simple, perhaps coffee or tea, then I think you will LOVE these delicious scones – and they leave the house smelling wonderful, too! I picked up the Magnolia Table Cookbook, and I thought this recipe seemed just right for Mother’s Day weekend. The glaze on the scones is so divine – Joanna even mentions saving some in a jar for everyone to put on the desired amount themselves, yum! 🙂
- 2 c. all -purpose flour
- 1½ t. baking powder
- ½ t. kosher salt
- 1 large egg
- ¾ c. plain greek yogurt (I used vanilla)
- ½ c. sugar
- 1 t. grated orange zest
- 12 T. (1½ sticks) unsalted butter, cut into 1-inch cubes
- For the glaze:
- 1¾ c. powdered sugar
- 1 T. grated orange zest
- 3 T. unsalted butter, melted
- 3 T. fresh orange juice
- 1 t. vanilla extract
- ½ t. pure maple syrup
- Preheat the oven to 400 degrees. Lina a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a small bowl, lightly whisk the egg. Whisk in the greek yogurt. Set aside.
- In another small bowl, place the sugar and orange zest. Using the back of a spoon, work the zest into the sugar until well combined. Stir the sugar mixture into the flour mixture. Add the frozen butter and, using your fingers or pastry blender, blend until the mixture is pebble-like. Stir in the eggs/ sour cream mixture until the dough forms a ball (use your hands if it's easier). Divide the dough in half.
- Place one dough portion on a lightly floured surface and press into a 6-inch round (It should be about ¾ to 1 inch thick). Cut the round into 6 wedges. Arrange the wedges 1 inch apart on the prepared baking sheet. Repeat with the second dough portion.
- Bake until golden, 13 to 15 minutes. Cool on the baking sheet for 5 minutes, then transfer the scones to a wire rack set on a baking sheet.
- Meanwhile, make the maple-orange glaze: In a medium bowl, stir together the powdered sugar and orange zest. Stir in the melted butter, orange juice, vanilla, and maple syrup, mixing until smooth.
- Spoon the glaze over the scones. Serve the scones warm or at a room temperature. Once glazed, the scones are best eaten the same day. Store the unglazed leftovers in an airtight container for up to 3 days.
Hey Mol, this looks yummy- bet you won’t find Cheetos, Oreos, or apple juice cans very often in your kids’s grandma’s cupboard. 🙂 love Sal
Hey Sal! Much to my surprise, we did have Cheetos and apple juice at one grandma’s and Oreos at the other 😉 Funny how that works!! I hope you had a great Mother’s Day!