Undoubtedly delicious, scones can be found in coffee shops everywhere, snuggled next to muffins and cinnamon rolls. However, I firmly believe not all scones are created equal. The best aren’t too dense or sweet or cake-y. The best are buttery, light, a bit flakey, and usually bear gifts of dried fruit. Though I’m not opposed to shaking things up on occasion and using, for example, dried cherries and dark chocolate, currants are still my favorite. This recipe is a mash up of recipes from a 1985 Detroit Institute of Arts Cook Book, A Visual Feast, and more recent Boston Globe article. The result is delicious and freezes very well.

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