I didn’t realize how delicious scones were until I made these. I’m not saying I am such a great scone baker; I simply enjoy the consistency of these snacks or even breakfast, along with a cup of coffee. The name itself has always sounded intimidating, and I keep brushing off this recipe, but I certainly have been keeping an eye on it just in case I were to be daring. But this have been really easy to make, no yeast packets required, and I am very excited of how it came out.
Quick side note: if you want to use dried cherries instead of currants, no big deal. Also add some chocolate chips, too. I pulled this recipe from Martha Stewart’s Everyday Food magazine, May 2012.
These scones are best eaten on the day that you bake them. Like most pastries, the fresher, the better.