We wanted the food for our brunch to be flavorful and special, but also really simple to do. Cause Lord knows that after a fun Friday night in New York, the last thing you want to do is to get up and cook a whole breakfast the next morning. We picked dried cherry scones, scrambled eggs with puff pastry, and oranges with mint. The most complicated part of this is the scones, which can be made before you go out with your friends and popped in the fridge until the next morning.

DRIED CHERRY SCONES (adapted from Gourmet Magazine)

Scones are one of my favorite foods. They have a ton of butter in them, which may be part of the reason…We love these with lemon curd. And clotted cream. “Real clotted cream,” as my mother says. You can get it at Tea and Sympathy, imported from England.

You will need:

  • 4 cups sifted cake flour
  • ½ cup sugar plus more for sprinkling
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 ½ sticks of cold unsalted butter (cut into cubes)
  • 1 cup dried cherries
  • 1 large egg
  • 1 cup heavy cream plus additional for brushing

1. Preheat oven to 375º F

2. Whisk together flour, sugar, baking powder, and salt in a large bowl. Scatter butter on top and blend with your fingertips until mixture resembles coarse meal. Mix in dried cherries.

3. Turn out dough onto a lightly floured surface. With floured hands, press into a 1-inch thick rectangle. Cut out rounds with a dough cutter and arrange 2 inches apart on a parchment paper lined baking sheet.

4. Brush tops of scones with cream and sprinkle lightly with sugar. Bake scones, rotating baking sheet halfway through, until tops are golden, 25 to 30 minutes. Cool on rack about 10 minutes before serving.


Everyone who knows me knows that Gruyere is my favorite cheese ever. So the proposition of eating it in eggs was a no-brainer for me. This was totally easy to make. Just scramble eggs with a little milk, chopped asparagus and grated Gruyere. Cook the puff pastry according to the package directions and stuff the eggs inside. Yum.

Oranges with mint

For these, we used pink navel oranges so they were not as acidic as typical oranges – more like grapefruit, really. And divine. They had this great pink color, which contrasted with the mint in a great way. I just cut some chiffonade of mint, added a tiny pinch of sugar, and mixed it all together.

One thing I love about this brunch food is that it’s satisfying but super easy to make.

~ Dana