Happy no-work Monday! Three-day weekends are just the best. The weather has been fully cooperating this Memorial Day weekend in the Bay Area – it has been straight up SUMMERY around here. (And not Bay Area-style gray and gloomy summery either – real, sunny, mid-80’s summery!) I’m feelin’ like this summer is going to be the best ever, so I am ready to bring. It. On.
Helloooooo, giant tray of enormous scones that we consumed in less than 24 hours.
What can I say? This is my all-time fave scone recipe, and I’ve been craving it for, I dunno, MONTHS. I’ve had this recipe on my short list to share with you guys basically since the blog started, and I decided it’s finally time to right my scone-withholding wrongs. Because this is a weekend to celebrate!! Yesterday, my parents and I drove up to Santa Barbara and Malibu to finally (!!) look at wedding venues and guys, it was so fun! We found a place we absolutely loved, and spending a day looking for the perfect place to get married was basically the best day ever. My point is: wedding venue touring dream day deserves some celebration dark chocolate chip cream scones. And champagne!! But first, scones.
Happy Memorial Day weekend, everyone!
What are you doing to celebrate? Our apartment’s grill area is still being renovated (major fail) so we’re cooking up some burgers and drinking beers inside with the windows open. At least there’s no UV rays?
We’re not sick of pumpkin yet, are we?
Hopefully not. Because pumpkin scones are here, and they are waiting for us with open arms. And by open arms, I mean brown butter-vanilla glaze.