Easter Brunch is my thing. Actually brunch is kinda my thing. I love gathering around the table for a big meal mid-day and then taking the rest of the day to relax and lounge around and enjoy life. Brunch just seems rather lavish and I totally dig it. This year I’ve got a pretty extensive menu going on – but before we get to that we have to talk about something else.
Surprise vacation. It’s back. It’s time. And I am freaking pumped. For those of you just tuning in, here’s the deal. Every year since I was a little chiquita banana, my parents would take me and my sis on a surprise vacation. They would give us clues leading up to the vacation, sometimes they’d even pack for us, and sometimes we’d figure it out and sometimes we didn’t. Last year I was 100% convinced we were headed to South Africa – I justified each and every clue to make sense for Africa and then turns out we were headed to France! My parents are clever, and tricky and they put some serious thought into these clues. My dad sent the first one over this weekend… and here it is!
From here I sit,
To leave on this wonderful trip,
We will be there soon,
Heading home in June.
Dad (the ultimate clue master)
I don’t even know where to begin. So maybe you guys can help?! Here are last years clues, decoded and explained from my dad! Maybe they will shed some light on what on earth this clue means!
Alright – so let’s get back to brunch. I’m going to be whipping up these Dark Chocolate and Orange Scones this weekend and I am excited. Orange and chocolate are a match made in heaven. Especially when they are folded into a flakey and buttery scone. These will be on my table along with some other bites like Roasted Asparagus with Panko, Mushroom and Goat Cheese Frittata, Asparagus and Gruyere Tart and Vanilla Blueberry Crumb Cake.
Also! Remember when we made those bacon cheddar buttermilk biscuits and we grated the butter into the flour mixture? Let’s do it again here. It’ makes them even better.
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoon sugar
- 5 tablespoon unsalted butter, chilled and grated
- 1 1/2 cups heavy cream
- 2 oranges, zested
- 3/4 cup mini chocolate chips or chocolate flakes, plus a few tablespoons reserved and melted
- Preheat the oven to 400 degrees F.
- In a large mixing bowl combine the flour, baking powder, salt and sugar and stir to combine.
- Using a box grater, grate the butter into the dry mixture.
- Place the entire bowl into the freezer for a few minutes just to keep the butter cold and chill the dry ingredients.
- After about 10 minutes, remove the bowl from the freezer and add in the heavy cream, orange zest and chocolate. Carefully stir the mixture until everything comes together.
- Turn the dough out onto a floured cutting board and knead a few times to bring everything together. Form the dough into a 1-inch thick rectangle. Cut the rectangle into squares and then each square into 2 triangles. Place the scones on a prepared baking sheet and bake in a 400 degree oven for 16-20 minutes, or until the top just barely turned golden brown.
- Drizzle the tops with the reserved melted dark chocolate.
- Serve immediately with butter or jam.