I first had scones in London when I was in college. It was at high tea at a nice hotel, and I was hooked. Of course, my Southern brain said, ”It’s just a sweetened biscuit.” Well, back then, you couldn’t find scones in the South and finding anything black currant was near impossible. So, cherry almond it is! Sometimes I make them for a special breakfast, and I always make them for tea parties. They are a satisfying accompaniment for tea or coffee. Of course, a dollop of clotted cream takes them over the top!