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Blueberry Lemon Ricotta Drop Scones


Happy Mothers Day to all the beautiful, strong, and caring mothers out there. Today is all about you. You deserve to be 100% pampered, starting with breakfast in bed. Let mom sleep in and not have to worry about making breakfast, treat her with these simple and delicious drop scones. 


Yields a dozen scones 


2 cups all purpose flour 

3 tablespoons organic cane sugar 

1/2 teaspoon sea salt 

1 teaspoon baking soda 

1 cup blueberries - rinsed and drained 

5 tablespoons cold butter - grated 

1 cup whole milk ricotta

1/2 cup whole milk 

1/2 lemon- zest and  juice


1/2 lemon juice

1/3 cup + more if necessary powdered sugar  


Preheat oven to 400 degrees. 

Line baking sheets with parchment paper. 

In a large bowl, mix together flour, salt, sugar, and baking powder. 

Grate the cold butter over the dry mixture, then gently mix to distribute the butter.

Add the ricotta, lemon juice and zest, and fold in the blueberries. 

Add the milk to make the batter a bit more sticky. 

With your hand, by the way if you have kids this is a great point the get them involved, make a small/medium ball of the scone batter and place evenly on the lined baking sheet. 

Bake in the oven for 17-20 minutes, until the top is golden. 

While the scones are baking, whisk together the glaze. 

Once the scones have cooled slightly, drizzle the glaze over the scones and serve. 







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