This is my favorite scone recipe, and I adjust the flavorings based on what's available. I've done ginger-rhubarb in Spring, lemon-blueberry in Summer, and in this particular late-Fall version, cranberry-vanilla. With a short ingredient list to remember and no need to crack open an egg, you'll be assembling them in your sleep. Or, do what I do: freeze the dough ahead, take it out while the oven preheats, bake, adding a little extra time. Then go back to bed for 25 minutes, letting the smell of buttery goodness rouse you to the oven. Or, just get ready for your day...or round up the kids...the choice is yours. The original basic measures stem from a Nancy Silverton recipe. I've reduced the yield greatly and changed up the flavors. Feel free to double if needed. I like to let them cool thoroughly and bake them until their tops get nicely but not overly, browned.

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