White Chocolate Scones with Raspberry Sauce


Anyone who knows me knows how hectic my daily schedule is just like a lot of you. Having two small kids with a full time and demanding job and a three hour daily commute takes its toll. Over the years I have learned how to deal with the hectic pace and each year it becomes easier because I learn new tricks and tips. One of the things I have learned that works for me is taking things at a slower pace on the week-ends. I try to take some time to spend just alone to recharge. The kids are usually playing somewhere around but I am alone with my thoughts. A lot of times the moments are happy and other times I realize the things I could have done better in the past. I take it for what it is, learn my lessons and move on. I find the solace in my thoughts and also the strength within me.


Here is a recipe for White Chocolate Scones with Raspberry Sauce/Curd. I like to enjoy these on a week-end in my alone time, sipping a cup of tea and being alone in all the 3 year old’s constant chatter surrounding me.


The scones are very hard to master. They are sometimes too hard and sometimes with too little sugar. This recipe seems to have worked. The White Chocolate bits are little surprises hidden in each bite and the Raspberry sauce adds the tangy bite and flavor to the Scones.


The best part of this recipe is you don’t have to own a stand mixer. You could use a regular bowl and mix with a wooden spoon.5


  • All Purpose Flour 1 3/4cup
  • Sugar ¼ cup
  • Baking Powder 2 tsp
  • Salt ¼ tsp
  • Butter 1/3 cup
  • Vanilla baking chips or White Chocolate chips 2/3 cup
  • Egg 1
  • Almond Milk vanilla scented unsweetened 2/3 cup
  • Raspberry Curd (recipe here) ½ cup or more as needed



  • Preheat oven to 400 F
  • In a stand mixer, mix Flour, Sugar, Baking Powder and Salt on a very low speed. We are just mixing so low speed does the job in couple of minutes.
  • Add the Egg and mix again for couple of minutes.
  • Cut the butter in small pieces. Add Butter and Chocolate chips at the same time and mix. The mixture will form a dough as shown in the picture.
  • On a floured surface or on a parchment paper, knead the dough a few times to make it all come together.
  • Sprinkle some flour on the surface and using a rolling pin, make an 8 to 9 inch round. It would the size of a personal pizza.
  • Cut this round into 8 equal sizes just like you would cut a pizza.
  • The dough doesn’t spread much in baking so arrange the pieces on a baking sheet.
  • Bake for 15 minutes. Remove when you see the bottom turning brown.
  • The chocolate chips that are peeking out of the dough will melt and may even turn brown. They actually taste better that way, I think.
  • raspberry lemon curd fd


Frittata – make ahead

I was going to post this recipe before Christmas so my friends can make this ahead of time and relax on Christmas morning while everyone is opening presents. Better late than never though. I am sure there are a lot of week-ends when you would rather relax than fuss over breakfast.




Eggs 3
Egg whites 1/2 cup
Kale chopped 1/2 cup
Arugula chopped 1/2 cup
Basil leaves a handful chopped
Onion chopped small 1/4 cup
Thyme dried 1/2 tsp
Cheese Parmesan 1/2 cup
Milk 3 Tbsp
Salt and Pepper per taste
Cayenne pepper (optional) per taste


  • Preheat oven to 350 degrees.
  • Beat eggs and egg whites together.
  • Add chopped Kale, Arugula and Thyme leaves and mix.
  • Add Onion, Salt and Pepper and Mix.
  • Add Cheese and Milk and mix thoroughly.
  • Spray an ovenproof dish (I used 8 inches skillet) with oil spray
  • Pour the mixture in the skillet
  • Bake for about 20 to 24 minutes
  • The top should become Golden with brown tinge and not too brown.
  • You can make the mixture ahead of time and throw it in the oven when its time for breakfast.

Breakfast in Bed with Butter Roasted Banana Walnut Pancake

We decided to meet up with few friends for Valentine’s day lunch this time instead of just spending it with family. I feel Valentine’s day is just as much about your close friends as it is about you other half and kids. What do you think?

Even though we were going to have lunch with friends, I still wanted to do something special for N. Having little kids doesn’t give us as much time to spend or appreciate each other as much as we would like. So I figured why not Breakfast in Bed before the kiddos are even up in the morning.

I made Spicy Baked Omelets, Pancakes with buttered roasted banana and walnuts, some fresh Orange juice and Coffee to wolf it all down. I am glad we had all this food really early in the morning so we had enough appetite for lunch.



Pancake mix (I used Aunt Jemima)

Water as per directions on the box

Butter 1 Tbsp per Banana

Banana about 1 for 2 small pancakes

Walnuts unsalted for garnish

Maple syrup 1 Tbsp per pancake


  • Prepare Pancake mix according to Package instructions. If you want to make it from scratch, I would recommend this recipe
  • Cut Banana in thin circular pieces.
  • Roast the Walnuts in a shallow pan on medium flame about 4 minutes or until fragrant.
  • Make the pancakes per instructions and set it out on separate plates.
  • In a separate pan, heat butter and sauté Banana pieces very gently so as not to break them. Once slightly cooked, arrange on a pancake.
  • Garnish with Walnuts.
  • Drizzle Maple syrup on each and enjoy!!xoxo

Strawberries and Cream Scones

Summer is now officially over. I was sitting at my usual summer favorite place in the sun room and thinking what does summer mean to me. It means abundance, it means adventure. It means piling the kids in the car at a moments notice for an impromptu beach visit or visit to a splash pad. It means playing tag with kiddos on a tennis court without shoes when no one is looking. 🙂

All of that spontaneity is now over giving way to a new season. Season of color, falling leaves. Fall clean-up and organization before cold weather sets in.


But before we do that I have one last summer recipe to share with you all. Strawberries and Cream scones. Last weekend we were able to capture a bit of warmth in the morning so I made these creamy wonderful scones for breakfast. They taste absolutely divine with a plop of butter and some strawberry jam or whichever jam you may have on hand. You can also make smaller bite size pieces to serve at an afternoon tea.



  • All-purpose flour 2 cups
  • White granulated sugar 1/2 cup
  • Turbinado Sugar 3 Tbsp
  • Baking powder 2 tsp
  • Lemon zest 1 tsp
  • Salt 3/4 tsp
  • Orange Flower Water ½ tsp
  • Butter 1/4 cup cold and cut into small pieces
  • Whipping cream 2/3 cup
  • fresh strawberries 2/3 cup chopped in small pieces
  • Egg 1 lightly beaten




  • Preheat oven to 425 degrees
  • In a large bowl, mix All purpose flour, Baking powder, Lemon zest, Salt and Sugar until combined.
  • Add the Butter and combine until well mixed by hand
  • Stir in Cream, Orange Flower Water and mix
  • In the end, fold in Strawberries gently and mix but take care not to over mix.
  • Knead the mixture gently  6-7 times.
  • On a floured surface, roll out about 8 inch circle and cut it in 8 wedges.
  • Put the wedges separately on a cookie sheet about 2 inch apart. Brush with Egg properly and sprinkle Turbinado sugar on top of each.
  • Bake for about 12 minutes
  • Best served warm with some butter and Jam on the side




Spinach smoothie for a great start on Saturday morning

I usually start my week-end with a Saturday early morning long run. Now, don’t go on asking me how long is my long run. For a lot of you, it would be called a short run 🙂 then rush back home before the kiddos are up to get a head start on Breakfast. After breakfast, we are off to classes. In between feeding kids, getting them ready for class and prepping for lunch, I usually have to skip my breakfast which you know can be disastrous for after run recovery. I figured out a genius way (indulge me, will you?) to get something nutritious in. Spinach Smoothie. Super simple. Literally no prep needed,all you need is a blender like Nutribullet.

I could not get the little hands to move away. they were waiting to pounce on the food as soon as  I stopped to blink.


  • Spinach 1 Cup washed thoroughly preferably organic
  • Pear 1/2 or more de-seeded
  • Lemon juice 1 tsp
  • Ginger 1/8 tsp grated
  • Grapes 6 or 7 washed (optional)



Add all the ingredients in a container for your Blender and blend away. Add a little water if needed.  Pour over ice or Enjoy as is!!


P.S. This post is NOT sponsored. I only happen to love my blender.

Asparagus and Green Peas Frittata

  • Asparagus 1 bunch – about 10 to 12 stalks- only tender ends
  • Green peas 1 cup (I used Frozen)
  • Eggs 4
  • Cilantro a handful washed and cut small
  • Basil leaves a handful washed and cut small
  • Cumin powder 1 tsp
  • Coriander Powder 1 tsp
  • Chili Powder 1/2 tsp (optional)
  • Fried onion 1/2 cup
  • Garlic 2 cloves peeled and cut in smallest possible pieces
  • Salt and Pepper to taste
  • Oil 1/4 tsp



Preheat oven to 325 degrees. Keep 6 cups of water for boiling  Break the asparagus holding both ends so you get the tender part. Cut the asparagus into 1 to 1/2 inch pieces and add to boiling water and let boil for couple of minutes. Remove and run cold water over it and keep aside.

Beat the eggs in a small bowl and keep aside. Add the spices to eggs and whisk for couple of minutes. In an ovenproof skillet, heat oil and add the Garlic and saute for a minute. Before the Garlic burns add the asparagus and green peas. Saute for 3 minutes or so. Spread the Asparagus and Peas evenly around the pan. Pour the eggs mixture evenly in the skillet and put it in the oven. It should take about 15 to 17 minutes. Keep a watch though after 12 minutes and when it looks done, take it out. Serve warm and Enjoy.



Baked French Toast

Here is the promised second recipe for Baked French Toast. Great thing about this French Toast is that you can prepare it upto 4 hours in advance. Make it as soon as you get up, pop it in the refrigerator and work on other dishes or have your leisurely morning cup of joe. When everyone is up, put it in the oven and bake per instructions.

And if you didn’t see my Mother’s day brunch table setting, it is here.


Ingredients :

Irish Soda Bread 1 loaf minus three smaller slices on the side
Heavy Cream
Whole Milk
Butterscotch Flavor essence 1 Tbsp or Vanilla Extract if you don’t have Butterscotch flavor
Dash of nutmeg (optional)
Demerrara Sugar ½ cup
Eggs 4
Strawberries about 2 cups, cut up in large lengthwise sections.
You can do a mixture of Strawberries and blueberries if you would like that as I did.




Cut the Irish Soda Bread in thick slices and set aside. In a bowl, whisk the eggs until foamy. Add the Cream, Milk, Nutmeg, Butterscotch Flavor and mix thoroughly. Pour about 1/3 of this mixture on the bottom of 8 inch square or 8 x 11 inch pan. Arrange the Bread slices on top in a single layer. Add smaller pieces of bread if there are empty spaces in the pan. Pour rest of the mixture carefully on top of the bread ensuring to cover all the bread is covered. Tightly wrap in a plastic wrap and refrigerate at 2 hours and up to 4 hours before baking.

When ready to bake, heat the oven to 325 degrees. Remove the plastic wrap from the pan and cover with aluminium foil. Bake for 20 minutes. After 20 minutes, sprinkle the Sugar on top of the bread, cover back with foil and bake for another 15 minutes. Then remove the foil and bake for another 5 minutes. Top with berries of your choice. Let cool a little before serving. Best served warm or at room temperature.



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