Cream scones are a miracle of simplicity. No butter to cut, no eggs, just a quick batter, a quick rest, and a quick bake. Naturally I managed to leave out the sugar and folded it in at the last second, but theoretically simple stuff.
The glaze is a mix of sugar, butter, corn syrup, and similar things, stirred into a fruit puree. Instead of making the raspberry puree in the recipe, I used a bit of a Thanskgiving leftover sitting in my fridge, a bag of chunky bits from Libby's cranberry ginger jelly experiment. It was not as smooth as the raspberry puree would have been but the flavor and texture were spot on.
Having recently started spending some time with a person who despises breakfast pastry, I've been slightly defiant every time I turn some out, but I made some yeasted waffles last week as well as these scones and can assure the team that I still like breakfast pastry as much as any reasonable person with a soul should.