There's nothing quite like biting into a fresh-baked scone, especially one that's chock full of good-for-you stuff, like oats, berries, bourbon and cream. Serve with good raspberry jam and a few dollops of whipped cream, boozy or not, and you've almost got a Scottish Cranachan in scone form. I've included directions for substituting the maple syrup with honey, if you're so inclined to keep the Cranachan theme going. Of course, if you really want it to be in the style of Cranachan, you're gonna need some scotch whisky. I just happen to really enjoy bourbon. This recipe was adapted from my Royal Wedding Scones recipe here in the archives.

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