These Whole Wheat Raspberry Ricotta Scones were one of the first Deb recipes my husband made for me when things started getting serious. As it’s the 10th anniversary of our first date this month (how?!) he made them again. They are delightful — light and just barely sweetened. The raspberries melt into the scone.

The first time he made them, he copied the recipe out of my copy of The Smitten Kitchen Cookbook while I was otherwise occupied. “This was early enough that it still felt like sneaking around.” He made the dough at his place and brought them to mine to bake them off, where they came out “woefully undercooked. But they’re OK this time because I put them back in for a few more minutes.”

These come together very quickly. He made them and popped them into the oven, and had just enough time to clean up the kitchen and make eggs before they came out and cooled for a couple of minutes.

I asked what he likes about the recipe, and he pointed to a formatting choice Deb made. He didn’t have a pastry blender (we still don’t) and she includes instructions to make these with and without one. She also makes it easy to see in the recipe by breaking out the step that uses the pastry blender into separate “with and without” paragraphs. Knowing exactly what to do made him confident that he could make them.

While I can’t promise that making these scones for someone will lead to marriage, I can promise that you’ll have a lovely morning if you do.