Strawberry Chocolate Chip Scones

     Two quarts of strawberries have served us well. Some were used in the birthday cupcakes (described in a previous post), some in fruit smoothies and some in strawberry margaritas. The last few were chopped up and added, with some semi-sweet chocolate chips, to a soft buttery dough and placed on a floured work surface.

After rolling out the lovely colored dough to about an inch thick, I cut it into squares and then into triangles, similar to the traditional shape of scones. (I never understood why scones, invented by the Scottish and so popular in the British Isles and elsewhere, are virtually ignored in the United States.)

 Baking in a hot oven produces a lightly brown crust with a light interior. The fresh strawberries are bursting with flavor and the chocolate adds a slight sweetness. Altogether a tasty breakfast served with milk (my imperative) or hot coffee, and a few are always saved for a superb snack or even dessert in the evening.