Happy summer everyone! My favorite part of summer has to be the rhubarb from our garden! With an endless supply of rhubarb, I can make as many crips (one here another here) and other rhubarb treats as I want! This recipe requires some chilling time. If you have the time, I suggest chilling for as long as you can because it will result in fluffier scones that hold their shape! I don’t always chill for quite as long but these still turn out great. So at least chill them for a bit of you can! I may also make a gluten free version of these! Let me know if that…

For Lent I decided to give up peanut butter. I know what you’re thinking “Peanut butter? But you love peanut butter!” I thought it was crazy too but I wanted to give up something I really cared about for Easter. For the most part I did well; I didn’t even crave peanut butter. I do admit that I had lots of help from almond butter and Nutella! Due to my peanut butter fast I knew that I wanted to make something delicious and filled with peanut butter. I love scones but I haven’t made them for a while so I decided I would bake up some healthy scones. But first… A ceremonious spoonful…