Hello friends! Where do I begin? So much has happened in the last several months since I’ve posted anything. My life has entered a new season. I’m somebody’s mama. It’s so surreal and crazy and fun. It’s also a lot to get used to. Gone are the days when schedules and plans and housework are done perfectly. I may still be getting used to it, but I wouldn’t have it any other way. The little lady has stolen our hearts more than we ever thought possible. It wasn’t long ago that I was working full-time, dreaming of the days when I would be able to be home with my little girl. Those days are here and they’re passing so incredibly quickly. I don’t want to miss a moment. That is the reason for my very conscious absence from the blog. I would absolutely love to be able to dedicate huge chunks of time to recipe testing, taking photos, writing and scheduling blog posts several times a week like I once did. But the truth is, it doesn’t fit with my priorities right this moment. I love cooking, and what sharing a meal means to people. I love how food brings people together, and I always will. I desperately want to get back to the blog and share our kitchen adventures with anyone and everyone who will listen. I hope to be able to share a new post with you all once a week. At least that is my goal right now. I have a few ideas for changes that I am planning to implement in the future, to make things a bit more in line with what I feel like is a good fit for my site. You probably won’t be seeing a whole lot of (if any) videos shot from above with pretty graphics flashing across the screen. Those are great and pretty, but everyone is doing them right now and they’re just not me. I have no plans to blast every visitor with pop-up ads and sponsored posts and things that might call my authenticity into question. I want for this blog to be successful, but it needs to be on my terms. I am all about leading an intentionally simple life these days. I love creating recipes and I hope that you all will stick around to see what we are up to around here, and hopefully you won’t mind if I sneak in a baby photo or two. In the meantime, let’s talk about these scones…
These chocolate chip scones are made with a cream scone base (as opposed to buttermilk like I use in my Fresh Fruit Scones). They’re so easy to make because the most complicated part is chilling butter. If I can do that on no sleep with a newborn in my arms, then pretty much anybody can make these scones with one eye closed. I also highly recommend using mini chocolate chips. The scones end up with the perfect distribution of little chocolate morsels in each bite that way. Beyond that, have fun with them. I usually just shape the dough into a big circle and cut it into wedges like a pie, but you could definitely use a biscuit cutter and cut out circles, squares, whatever you like. Just don’t fiddle with the dough too much. You need it to stay cold and not get overworked.
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