When I was studying abroad in Ireland, a daily cup of Irish tea and a fresh scone was the perfect way to stay warm in the cold rain and bitter wind. This week's weather really brought me back to the afternoons spent in Griffin's Bakery, and I decided to bring a piece of that to home with a batch of fresh scones. I used Bittman's recipe for cream scones.
For the first set I made the classic plain, but I decided to throw in a handful of craisins and add cinnamon to the second half.
The finish product turned out to be a bit more like a biscuit than a scone -- a little bit crumbly and flakey, but still really tasty, especially with a dollop of honey or homemade jam and, of course, a cup of Irish tea.
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