I can honestly say that I have made thousands of these scones. They’ve been a highlight for any breakfast event that I’ve prepared. They are so easy to prepare ahead and cook the morning that you need them. They are delicious warm from the oven early in the day, or later on as part of a light lunch. I used my mother’s old scone recipe, tweaked it a bit, and switched out dried currants for aged cheddar.
My favourite spreads for these scones are dollops of raspberry jam, or later in the summer, fresh blackberry jam. Continue reading