Scones - Breakfast Breads
These are our most traditional scones. Unlike British scones, ours are moist and buttery and chock full of fruit. (Of course, you can smother ours in clotted cream anyway if you wish, but it isn’t necessary.) We use them for shortbread during berry season! We make the wild blueberry and mixed berry (wild blueberry, blackberry and raspberry) Tuesday through Sunday. On Saturday we also make raspberry.