These scones were a technical disaster. Since I’ve spent much more of my life cooking, I approach baking with the same style of partially reading the recipe and casually following its methods. This resulted in forgetting to add the sugar and stuffing too many nuts and fruits into the batter. I think this is a common reason many amateur cooks avoid making: it’s too technical. But the science of baking is an obviously fascinating and rewarding craft. Once I get over my habit I promise to master some of its yummier products. So I give you the recipe, but with the pretense that while these everyone cannot be a masterpiece, these taste fucking good.