When my girls were young, some other neighborhood moms and I would walk downtown really early on Saturday mornings to a certain coffee shop that had the best scones. My favorites were the cranberry ones. I’ve tried baking scones multiple times and while they were good, they never had the texture that I liked so much.
A couple of weeks ago I picked up a used copy of The America’s Test Kitchen Cookbook (for a penny plus shipping!). The first recipe I made from it was for these cream scones. Rather than currants I used sweetened dried cranberries, hoping against hope that I might have a winner–and I do!
If you want to get fancy, you can brush the tops with a little cream and sprinkle on a little sugar before baking but they’re really quite good without that.