I couldn’t help but wonder if breakfast is really about coffee at all or if it is about the company of something sweet beside it. Yesterday morning, it was tender scones, laced with maple and freckled with walnuts, the kind of pastry that makes you pause before the day takes over. Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipe 55 of 457 is Maple Walnut Scones—and here’s how it turned out. The maple glaze settled into the ridges like golden light through a kitchen window. Each bite was nutty, buttery, and just shy of decadent, the kind of bake that feels at home on both a weekday table and a holiday brunch spread. These are the scones you make when you want the ordinary to feel like quite extraordinary. Gracefully yours, 🫶🏻 Jeanie Jo thejeaniejoandjoannaproject MealAndGrace @joannagaines @magnolia magnoliatablecookbook magnoliatable magnoliacookbook joannagaines cookbookchallenge magnoliatablevolume2 @magnoliatable @visitmagnolia visitmagnolia sincerelyfood sincerelyrandalls magnoliatablevolume3 magnoliatablerecipes LTKOver40 LTKFindsUnder100 LTKHome

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