… as opposed to “Irish Cream” scones, unfortunately. The recipe says that the better the cream you use, the better the flavour. The best I could do was cream from Kawartha Dairy, and that was only because we happened to stop at the Victoria Street Market on our way back from the local restaurant supply store, where we needed to pick up vacuum sealing bags. Otherwise, it would have been Sealtest: the stuff made by mixing milk from just about every dairy in Ontario. Maybe someday Eby Manor will start making cream, and I can see if there’s a flavour difference with fancy pants local small-batch cream.