Holy red velvet, I’m celebrating 8 YEARS of food blogging!!! Yup, I said 8 years! That makes me very old in food blogging land (insert laughing emoji here). My official Blogiversary date is January 25th but I was too excited to wait so I’m sharing this recipe now. It has been my tradition since the first anniversary of my blog to bake something with red velvet so clearly I’m keeping the artificial red food coloring trend alive. This year I decided, with the help of some other awesome bloggers, to BRING BACK THE SCONE! I do have tons of scones on my blog (these cranberry scones are one of my fave) but I can tell you that people tend to go for cookies or cake and I just don’t get it. If you’ve ever had a warm scone with layers of flakey buttery dough, you know why this “scone movement” is so important. If you can’t decide what dessert to make this weekend, it’s time to make scones!
I mean, come on with these! That chocolate, that color, that height! Join the movement!