Side note: Isn’t strawberry season amazing? I find myself compelled to buy some whenever I spot them. Never mind the fact that I already have a pound of them waiting at home. This has evidently rubbed off on my wonderful husband, who came home from a recent tortilla chip run with a 32 ounce container of strawberries. Unbeknownst to him, we already had an identical container hanging out in the fridge. Mmm, berry overload!

Anyhow, with this abundance of strawberries, I decided to branch out from my usual shortcakes, compotes, and salads (Strawberries and spinach. Amazing.) Scones were an obvious choice. My first batch was based on this recipe (except I used dark chocolate). Uh, wow. Incredible. Why did I wait so long to make buttermilk scones? Sadly, they were almost gone within a couple of hours because there were hungry boys in the house. So of course, I baked another batch. The next day.

Then, when those were gone… I baked more. This time I went with strawberry rhubarb. I also decided that drop scones are my kinda scones. So much easier than working with sticky dough.

They are so light and moist and fluffy and just barely sweet. And… they’re gone. Which means it’s time for some more! Hmm… oatmeal-apple. Or cranberry orange. Or lemon blueberry… sigh. I am infatuated.

I embrace all things housewife-y, so my ramblings will more than likely be on the topics of cooking, baking, gardening, decorating… maybe even cleaning. I know. Riveting. Are you on the edge of your seat yet?