There’s a local spot that makes really good scones except when the flavor of the day is banana and it’s almost always banana. This would be fine if I liked banana, but I can’t stand it. In fact, every time I ring the place asking what scones they have for the day and it’s inevitably banana, my inner voice wants to shout out “I HATE banana!”. So I found a solution. I make them myself from this recipe found here. This recipe from America’s Test Kitchen is even better than our local spot (when flavors are other than banana). These scones bake up buttery, rich, fluffy, and most importantly, tender. The dough is versatile and will work with a variety of fresh fruit. Once assembled, the dough even freezes well and is a treat during midweek to break up the monotony of my normal breakfast.