Before we get down to the serious business of scone making, I want to thank you all for the outpouring of support for me, my home, and my blog yesterday! I feel so loved :). Many of my seasoned “big blogger” friends advise me that it’s best to just ignore such trolling comments and not to respond to them. I respect this approach and might even give similar advice to all of you. However, I have a tendency to ruminate on things unless I have an opportunity to feel heard. It’s okay if my little manners lecture did nothing to change wayward-urbanite-haters’ hearts. It did my heart good, so….enough said. Thank you!
Okay…one more thing! Speaking of manners and blog etiquette, Rhoda (aka Ms. Southern Hospitality) taught me this next lesson in good blog practices that I need to pass onto you. Many moons ago, I posted a recipe for Chicken Alouette (seriously yummy recipe if you’re looking for an easy fancy-shmancy company entree). Rhoda loved the dish and posted about it on her blog as well. Instead of just linking to me to state that she gleaned the recipe from my blog, she did NOT post the actual recipe on her blog. She linked back to me so others would have to visit here in order to grab the recipe. I cannot tell you how many hits I still receive from her blog in search of my recipe because of this choice! She is one classy lady, eh?
So, I was visiting Jenni@Beautiful Nest to ogle her newly painted vinyl floors and while there I saw a recipe I knew I needed to add to my repertoire. What is so fantastic about this recipe is that you can go from no scone to scone in about 20mins flat! All you need on hand is flour, sugar, baking powder, salt, whipping cream, and chocolate chips. I had to make some substitutions to the recipe the second time around due to a shortage in ingredients and they still turned out delicious. (Yes, I’ve made these twice in the last few days. Don’t judge me!)
I used a pizza cutter to cut the dough, pulled them apart, and placed them on a cookie sheet lined with parchment paper, and they baked to perfection. I highly recommend parchment paper. It might not be the “greenest” way to bake, but it will make you feel cool and Martha’y while doing it!
These are so yummy in the morning with coffee and would also be great to serve to company in the evening!
Visit Jenni for all the specifics and how to’s and enjoy! This recipe is a keeper!
p.s. Did you notice my new blog design? It was my weekend project, and I’m pleased with how it turned out. But oh my goodness did I nearly burst a few brain cells trying to figure out some html codes! I know nothing of html except for what I’ve learned by trial and error. But…I did it! If some links don’t work yet, bear with me. I’m still working out all the bugs.