…especially when it’s presented with the right glaze and a dollop of saffron whipped cream.

This post is a basic primer in one of the cornerstones of happy brunching: start with a solid baked good and add to it a touch of the unexpected and the delightful, and magic will follow.

A Whole Philosophy of Scones, courtesy of the basic scone recipe from King Arthur Flour and the glaze featured by Tyler Florence at the Food Network, upon which this recipe is humbly based.

For this particular combination, you’ll need:

For the scones:
2.75 cups flour
1/3 cup sugar
3/4 tsp salt
1 tablespoon baking powder
1/2 cup cold butter
2 eggs
1/2 cup of milk
Splash of rosewater
1.5 cups of chopped walnuts and golden raisins

For the saffron cream:
1 cup whipping cream
Pinch of saffron
A few tablespoons of confectioner’s sugar

For the glaze:
1/4 cup lemon juice
1/4 cup orange juice
2 cups of powdered sugar
1 tablespoon butter
Zest of one orange and one lemon

First, make the scone batter: combine the flour, sugar, salt, and baking powder. Next, incorporate the butter. I like to cut the cold butter into small bits and then work it in with my fingertips. Work until most of the butter is in roughly pea-sized bits. Then add in your walnuts and raisins.

In a second bowl, whisk the eggs, rosewater, and milk.

Combine wet and dry ingredients until just combined.

On a floured surface, working with half the dough at once (tip: handle the dough as little as possible, and if you’re working in a warm kitchen, keep half the dough in the fridge as you work with the other), roll into a pizza-sized circle a little less than an inch thick. Cut into triangles/wedges, brush with a bit of egg yolk whisked with a tablespoon of water, sprinkle with sugar if desired, and place on a parchment-lined baking sheet.

Chill for 30 minutes in the fridge or freezer, and preheat the oven to 425 degrees F. Bake 20-25 minutes or until they begin to brown and smell amazing.

In the meantime, you will whip up some magic.

Saffron Cream

Place a cup of cold heavy or whipping cream in a bowl, add a few spoonfuls of confectioner’s sugar (I like to keep my cream just barely sweetened, so I start with just one spoonful), and a pinch of saffron. Using a handmixer, beat on high until stiff peaks form.

Orange Glaze (again, adapted from this Tyler Florence recipe)

This one is quite simple. You combine the juice, powdered sugar, butter, and zest using a double boiler and blend well. Drench your scones in this as they’re cooling, serve with plenty of whipped cream, and all of a sudden brunch is the only place on earth.