Perpetual Grocery List

This is an easy to use, circle as you go grocery list divided by aisle. We keep it on the fridge and circle the items run out of during the week. Since the formatting won't translate to Blogger, here is the link on www.scribd.com/documents : 
http://www.scribd.com/fullscreen/60449587?access_key=key-hoc087qnjkfdag2uww4

When you have strawberries coming out your ears, bake scones and have a tea party!

Chocolate Toffee Almond Cream Scones

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1 cup heavy cream (plus 2 TB for brushing on the tops)
turbinado sugar (sprinkle on the tops)
3 ounces Hershey's Symphony Milk Chocolate, Toffee          and Almonds bar, chopped
1/4 cup almonds, toasted and chopped
1/4 cup Heath chocolate toffee bits
1/4 cup Ghiradelli 58% cacao baking chips

Combine the flour, baking powder, salt and sugar in a 
bowl. 
Whisk to blend well. 
Add the chocolates and almonds. 
Stir in dry ingredients with a spatula while 
pouring in the cream, continuing to stir until you have a 
soft, sticky dough.

Turn dough out onto a lightly floured surface and knead 
8-10 times. 
Pat the dough into a circle 3/4" thick. 
Cut the circles into 8-12 wedges and place the wedges 
an inch  apart on a parchment-lined baking sheet. 
Brush each scone with cream and sprinkle generously 
with raw sugar.
Bake at 425°F until golden brown, 12-15 minutes.   
Remove to wire rack and cool. 
Serve with fresh strawberries and cream.