About this recipe: I was in my early twenties and had never eaten a proper scone. My initial encounters had all been tasteless affairs: coffee-chain-store scones that crumbled all over my lap when I bit into them and left me frantically guzzling down coffee as I tried to swallow those dry, sugary pieces. All that changed one crisp fall day when I was working the morning shift at the Blue Heron. We were in between rushes, and I was trying to slurp down my iced vanilla latte before the next lin...
