Scones are the new cult pastry
More buttery than ever
A croissant? So rich. A doughnut? So yeasty. A cronut? Is that even a necessary thing?
For us, the simple scone is where it’s at. Especially now that there’s Scone City, a hip new scone-focused bakery and espresso bar with Le Cordon Bleu-trained pastry chef Laurie McNamara manning the ovens.
With its chic interior--think neon chandeliers and a blue velvet banquette--and top-notch Halfwit Coffee brews, Scone City is the ideal spot for catching up with friends or spending an hour returning emails.
The scones--both sweet and savory--are outstanding. We tried McNamara’s slightly salty and moist Brie, honey and thyme version, as well as a miniature lemon-glazed blueberry one. (scones $3.75 each; jam, clotted cream and other toppings are 50 cents each)
Our one regret? We were too stuffed to try the double-hot-dog scone baked in poppy-seed batter.
There’s always next time.
Scone City, 1632 W. Division St.; 773-904-8722 or sconecity.com