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Scones are the new cult pastry
Not a dry bite in sight.
Galdones Photography

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

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