Is it just me, or has Family Friendly Fridays turned into a weekly display of rich and decadent “gotta have it now” desserts? Just thinking back off hand, I can recall a caramel apple cake that threatened to not only put apples back on the map, but permanently launch them to the top of the charts. And then there was the pretzel toffee crusted chocolate cake. Mamma Mia, bring out the milk cuz a second slice of that beauty was inevitable. And let’s not forget the chocolate churros. And I know I wasn’t the only convert to those. My friend Mari over at Mari’s cakes reported back to me that she made them a whopping six times! Seriously sweet.
Not that I’m complaining. I never meet a sweet I don’t like and am quite talented when it comes to engineering an excuse to bake up a meal-ending confection. Especially if it’s a treat like this one.
Now I know that scones are typically a breakfast food, but honestly, who made that rule up anyway. Certainly not me. And with the creation of this recipe, you can bring on the dessert. And hey, if you want to have it for breakfast. I’m all for that too.
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