Y’all. These scones might be one of the best things I’ve ever made.
Admittedly, I’m not a great baker. Don’t get me wrong – I love to bake, but baking and I aren’t always on good terms. The scientific nature of baking is something I find troublesome, not to mention the copious amount of leftover goodies hanging around.
Despite my love-hate relationship with baking, I frequently make scones. Scones are a perfect foray into the world of pastries. They’re fairly forgiving, as far as baked goods go, and the flavor possibilities are endless. A traditional cream scone, which is the foundation for this recipe, is light and crumbly without being too cake-y.