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.

Bfast spread

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.)