Surprise your mom this Mother’s Day with a gift that keeps on living, such as an orchid plant or a basket of potted herbs.

During spring many local nurseries and botanical clubs have plant sales. There’s no better way to help the environment than this sustainable approach to gift giving. A plant paired with a basket of freshly baked scones, as featured in the recipes below, make a perfect gift.

Upcoming plant sales:

» Mililani Orchid Club: 8 a.m. to 2 p.m. Saturday, Mililani Mauka Elementary School

» Windward Orchids: Orchids and native plants, 8 a.m. to 6 p.m. Saturday-Sunday, Windward Mall

» Hawaii Kai Orchid Society: 9 a.m. to 1 p.m. Saturday, Hawaii Kai Shopping Center

ORANGE ALMOND SCONES

1-1/2 cups all-purpose flour
2-1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar
2 teaspoons orange zest
6 tablespoons cold, unsalted butter
1 large egg
1/3 cup buttermilk
2 tablespoons fresh orange juice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup chopped almonds
1 tablespoon buttermilk
Turbinado sugar (brown cane sugar, found in local supermarkets)

» Glaze:
1 cup powdered sugar
1/2 teaspoon orange zest
2 tablespoons fresh orange juice
Chopped almonds, for sprinkling (optional)

Preheat oven to 425 degrees. Line baking sheet with parchment paper and set aside.

In large bowl, whisk flour, baking powder, baking soda and salt.

In small bowl, rub sugar and orange zest together until fragrant. Add sugar mixture to flour mixture and whisk again. Cut in butter until mixture resembles coarse meal, using pastry blender.

In a small bowl, whisk together egg, buttermilk, orange juice, vanilla extract and almond extract.

Add wet ingredients to flour mixture all at once, stirring enough to make a soft dough. Fold in almonds. Turn dough out onto a floured surface and knead until dough comes together.

Pat out into circle about 1 inch high. Cut into 6 small triangles. Place on prepared baking sheet and brush tops with remaining buttermilk and sprinkle with turbinado sugar.

Bake 12 to 15 minutes or until scones are golden brown. Let cool completely on wire rack.

While scones are cooling, make glaze: In medium bowl, whisk powdered sugar, orange zest and orange juice.

Drizzle over scones and sprinkle with chopped almonds if using. Set aside until glaze hardens. Makes 6 scones.

Approximate nutritional information, per serving (based on 3/4 teaspoon turbinado sugar per scone and not including optional almonds): 410 calories, 17 g fat, 8 g saturated fat, 65 mg cholesterol, 500 mg sodium, 57 g carbohydrate, 2 g fiber, 29 g sugar, 7 g protein

BACON, CHEDDAR AND CHIVES SCONES

3 cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 cup cooked, crumbled bacon
1/2 cup medium-diced cheddar cheese
1/2 cup sliced chives
2 cups heavy cream

Cut two 10-inch circles of parchment paper. Use one to line a 10-inch round cake pan; reserve other piece.

In mixing bowl, sift flour, sugar, baking powder and salt. Add bacon, cheese, and chives and toss together with dry ingredients until evenly distributed.

Make well in center of flour mixture. Add cream and stir by hand just until batter is evenly moistened.

Place dough in lined cake pan and press into even layer. Cover dough with second parchment paper circle. Freeze until very firm, at least 2 hours.

Preheat the oven to 350 degrees. Line baking sheet with parchment paper. Thaw dough for 5 minutes at room temperature; turn it out of the cake pan onto cutting board.

Cut dough into 8 equal pieces and place pieces on baking sheet about 2 inches apart. Bake until golden brown, 30 to 40 minutes.

Cool scones on baking sheet a few minutes, then transfer to cooling racks. Serve warm or at room temperature. Scones may be frozen for up to 4 weeks. Makes 8 scones.

Approximate nutritional information, per serving: 550 calories, 31 g fat, 18 g saturated fat, 110 mg cholesterol, greater than 1,100 mg sodium, 52 g carbohydrate, 1 g fiber, 13 g sugar, 16 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.