It started like any other Saturday – flip on the computer, the radio, get the Bialetti on the stove. Bored with eggs for breakfast, I tossed together a scone batter, cut it into segments and popped the pieces into the oven. Waiting for them to bake, I sat half-awake in front of my laptop, steeping in the newsreel trance that is social media.
Then I thought, Forget this. I’m going back to bed.
The timer went off, the scones came out of the oven. I shut off the computer, grabbed some coffee, a glass of juice and this month’s issues of The Walrus and Saveur and slid back under the sheets.
I bid you to not underestimate the power of breakfast in bed. It may feel lazy and backward and counter-productive (because you got your butt into gear to make breakfast, and now you’re back where you started). But it effectively breaks the routine and is a nice way to say “I like you”, to your partner, your kids and to yourself. Lounging around in a crumpled duvet with a magazine or the paper and a spread of food is, without a doubt, a prime way to start your weekend. Especially if Bill or Lou or Mulatu are accompanying you. And unlike meeting friends for brunch, you can stay comfortably unkempt, half-clothed and disheveled and bask in the glory that is breakfast sans bra. Don’t worry – Bill, Lou and Mulatu won’t mind.
Orange-scented scones – adapted and translated from Josée di Stasio
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 cup sugar
- 1/2 tsp salt
- 1/4 cup cold butter, cut into cubes
- 2 tsp orange zest
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup 35 % cream
- demerara (raw) sugar for sprinkling – optional
Preheat oven 400 ° F and cover a baking sheet with parchment paper.
Sift flour, baking powder, sugar and salt into a medium bowl. Incorporate the cold butter into the flour with your fingers (or if you have hot hands, use two knives or a pastry blender) to reduce the pieces of butter the size of peas. Add the orange zest and stir to combine.
Whisk together eggs, cream and vanilla. Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir quickly with a fork, bringing the flour into the center. When the mixture is almost amalgamated, transfer the dough on the floured work surface and knead just to make the dough. Add a little flour if necessary.Try not to overknead.
Roll out the dough with the palm of your hand about 1 inch thick in a circle 9 inches in diameter. Cut the dough disk into 8 wedges. Place the wedges on the prepared baking sheet, leaving about 2 inches between each scone. Sprinkle the surface of the scones with raw sugar.
Bake for about 10 minutes. Serve with jam, marmalade (my personal kryptonite) and/or softened butter.
(Note: I like my scones as basic as possible, but Di Stasio suggests adding raisins or dried cranberries to hers. Feel free to incorporate half a cup of either once you’ve incorporated the butter.)
it’s been so long since the last time I had breakfast in bed, I can’t remember when it was! But you’re right, it is a rare pleasure, except for the crumbs in the sheets afterwards 😉
I have a question: how do you store your scones? In case you don’t eat them all on the same day, of course.
Thanks for the recipe as always.
Hi Natasha! Scones are definitely best the day they are made (best is straight out of the oven). This time round, I gave the remaining ones to a neighbour. Otherwise, you could store them in an airtight container – but not for more than a day or two. Some people freeze them, but I’ve never tried it. Hope that helps. Let me know how it works out!
Julia, your scones were to die for….yummy! Thanks for the treat ! Your recipe is now replacing my old one.
Hey there, Anna. I’m glad you enjoyed them – you can thank Di Stasio for her wicked-good scone recipe. Thanks for checking in!