With a short trip coming up that will have us leaving on Wednesday, I’ve been taking a quick inventory of all the things we need to finish in our fridge. One of those perishable items included a cup of heavy cream. One cup of heavy cream is perfect for one batch of scones, for which I already had all the ingredients for. I can’t even remember the last time I made scones, but I really love them — not the hard, heavy American-style ones, but the light, airy British ones that are a bit crisp on the outside and soft and fluffy on the inside. America’s Test Kitchen recipes are always keepers for me, so I went back to my tried and true recipe for their cream scones and added mixed dried berries to it. I kneaded the dough a bit, laid it out, and poked out the scones with my fluted biscuit cutter. They came out just as pretty and tasty as I remember from the last time I made them… which was years ago — much too long ago. They’re so easy and fast to make that it’s a shame I don’t make them at least once or twice a year. I’m definitely changing this now.