These Raspberry & Almond Breakfast Scones are perfect for – you guessed it – breakfast!
I wasn’t planning on making scones today, but with the dreary weather we have been having in Zurich lately (why is it often sunny during the working week but not on the weekends??), I needed to find a way to entertain the children once they got bored with the endless colouring and stamping activities which forms the highlight of our rainy day entertainment options.
Light and fluffy scones with the tart sweetness of raspberries served with a rich and decadent homemade clotted cream.
There is a cosy but bustling café in Zurich called Babu’s Bakery & Coffeehouse which is a delight for anyone with a sweet tooth. As you enter the shop, to the left is a large wooden sideboard with an enticing array of cookies and cakes beautifully displayed on antique cake stands. The front counter is abundant with freshly baked pastries and cinnamon scrolls, waffles and muffins, and their popular carrot cake tray-bake.
I am rather surprised that it has taken me this long to try this popular recipe from Rachel Khoo. In my defence, I already had a madeleine recipe to which I have been faithful to for many years, plus I felt that Rachel’s recipe was a bit fiddly for me. And with a tiny tot distracting me whenever I am in the kitchen, I didn’t think I was safe around multi-step recipes.
This is the ultimate “minimum effort, maximum effect” dessert. Served in little pretty glasses, these deconstructed cheesecakes will fool your guests into thinking that you have been labouring away in the kitchen Top Chef-style when, actually, they require no more than 15 minutes to create from scratch.