The summer after my first year away at college, I worked at an adorable bakery close to the beach in Narragansett, RI. I started at the counter and eventually earned the trust of the two lovely owners, who let me help with the preparation of the bagels and some of the other baked goods. Miraculously, the kitchen didn't burn down . . . <br />The bakery offered scores of delicious treats but the top-selling confection, by FAR, day in and day out was their doubleberry scone. <br />I can't for the life of me remember if it was blueberry/cranberry or blueberry/raspberry. What I do remember is that it wasn't too sweet, it was dropped rather than rolled and it was considerably moister than a traditional English scone. I love to eat them unadorned, right out of the oven, savoring the warm burst of blueberries and raspberries. Sigh, if only butter and cream were "healthy" . . .

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