I finally got a pastry blender for Christmas. I’ve been wanting one for awhile – I’ve been using two knives to try and cut cold butter into flour when making doughs . . . which doesn’t always work so well. The pastry blender? Easy. So I decided to try and make some scones. I’ve made some before and they were good, but I think these may be better. I mean, the liquid was cream. There was no need for butter on these! Although, I would like to make some clotted cream to try with scones sometime soon. I know, clotted cream sounds disgusting, but it’s actually amazing. It’s like the best of the best of the cream. Almost like butter, but better. Yes. Better than butter. I just have to find some heavy cream that’s NOT ultra-pasterized . . . Hard to find these days.
Well, the recipe. It was super easy to make. So few ingredients. I used chopped dried cranberries instead of currants because dried cranberries are just easier to find. I think next time, adding some orange zest would be delicious too. The best thing about these? They freeze really well! I made the batch not knowing when we were going to eat them, frozen them on a cookie sheet and then stored them in a freezer bag. You can bake them right out of the freezer for just a minute or two longer than the recipe calls for. This is one of those recipes that I would love to make and triple and store in a deep freeze. Hopefully we will be getting a deep freeze soon!