Combination muffin scone, Irish soda bread and quick bread.A good choice for teas and brunch. I developed this and similar cakes for the Boston's Titterington's Scone Company. This makes a high rising cake/bread that is toastable, or wonderful plain. It is only lightly corn tasting - and it features a gorgeous golden crust and a moist crumb that has a texture all of its own. Blackberries sub really well for the blueberries. A dash of caraway seeds would work nicely too.