Are you a sweets for breakfast kind of person or a “JUST GIVE ME ALL THE BACON AND EGGS YOU HAVE” kind of person? I’m the first type. I made homemade biscuits and gravy this morning, but I had to end with a biscuit lathered in peach jam rather than a salty bacon bite. I also ordered my husband to hide my Easter clearance Jolly Rancher jelly beans this week because I have no self control whatsoever when it comes to sweet things…
We were out last night at an improv theater and it was a blast! I hadn’t seen any improv for a really long time plus the place we wanted to check out had great reviews and one of their shows was only 5 bucks! So, how can you pass that up?? Turns out last night’s improv was a blended effort between the adult performers and a children’s class, and my goodness was it funny. There was one teensy little blond haired boy in a teensy little suit and tie and I just couldn’t even handle him. He played a scary dinosaur monster in one of the scenes and kept delivering his lines with a menacing whisper which just made everything so much more hilarious. Improv is something I would never ever in a million years have a desire to do, but people who have the skills to be funny off the cuff like that is so incredible to me!! I’ll stick to cooking improv I guess.
These scones are so jam packed with strawberries that it’s almost comical. I love it because you’re guaranteed to have a strawberry in every single bite, which is so essential to a perfectly fruity scone. As if the sweetness of the berries wasn’t enough, I had to dip them in creamy chocolate and throw on some almonds for good measure! Serve them for brunch or make them as a special after school or after work treat for the special people in your life.
Serve with this Sausage and Mushroom Frittata for a amazing Saturday brunch!Print
Recipe slightly adapted from Belly Full
- Preheat oven to 425 degrees.
- Whisk together flour, baking powder, sugar, and salt.
- Cut in chilled butter until flour is a sandy texture.
- Gently mix in strawberries and half and half just until dough comes together. It will be sticky.
- Pat mixture out on cutting board dusted with flour into a round disc about an inch thick.
- Cut into 12 wedges then place on greased or parchment paper lined baking sheet.
- Bake for 15 minutes or until lightly brown on top and sides.
- While scones are baking, melt chocolate chips and butter together, either by microwaving on low heat or using a double broiler on the stovetop.
- When scones are done, let cool for a few minutes on cooling rack then spoon chocolate over top and sprinkle with sliced almonds.