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I woke up with my toughts embraced with warmth and good, with the laziness and playfulness of a free day during a working week. And the sun was trying to send his rays through the curtains and that thought wouldn’t let me go.

I had to bake something. To be warm, and to be delicious and smell of  good and dear. Something that would go well smeared with butter and good strawberry jam, something that would stick to your fingers which you would then clean up smiling with the mouth to your ears, something that would say home and joy. Something you would share with him with love, for a lazy pajama breakfast.


The scones are the perfect choice. Are quick and no fuss to bake, using on hand ingredients, are friendly and unpretentious, and they let you play with ingredients and combine flavours to your liking.



Raspberry scones

adaptated after a recipe by Martha Stewart 

preparing – 10 minutes ; total time- 25 minute; yiels 6 


190 ml cream and a tablespoon for brushing
1 large egg
250 grams flour
60 grams sugar ( I didn’t use any as we would eat them with jam, and that was already sweet)
2 teaspoons of baking powder
1/2 teaspoon salt
90 grams of butter cut in small pieces
200 grams of raspberry ( the original recipes asks for dried fruits but replace with any combination you like: dried fruits, chocolate, fresh fruits)
powdered sugar for finish ( I didn’t use any)


Preheat the oven.  Mix cream with the egg. In a large bowl mix flour, sugar, salt and baking powder.

In a food processor or using your fingers, mix the butter and flour until resembling wet sand but keeping small specks of butter still visible in the mix. This makes the scones light and flaky. Add the fruits. Add in the egg and cream and with a fork, quickly stir to combine. ( The dough should be crumbly and a bit sticky. Do not overmix.)

Transfer the dough onto a working surface and press lightly to give it a round shape, of a 15 cm diameter. Cut in 6 wedges and transfer them to a baking sheet, lined with baking paper. Brush each scone with cream and powder with some sugar, if you wish. Bake until golden, 16-18 minutes, rotating the pan for an uniform baking after 10 minutes.

*Tips & Tricks:
Scones are at their top served warm or in the same day they are baked. You can plan ahead and make the dough, and freeze the wedges on a tray. After they freeze transfer the wedges to a sealed bag, in your freezer for up to two months. You can bake the scones without defrosting, only adding a couple of minutes extra to the baking time.

Like the sweet life (La dolce vita!), share it and enjoy it with the loved one. As what is made out of love must give back love.