The breakfast- or tea-time scone is the sweet (or savory) relative of the baking powder biscuit. It can be a bit drier than a biscuit, but should also be crumbly – crumbly and yet tender.
That’s a tricky result to achieve, which is why scones are too often a dry disappointment. But forever hopeful, I searched for the city’s best, sampling the specimens from five local bakeries.
The ranked results:1.
Stone Creek’s Mocha
Rich with chunks of dark chocolate, this is a tender but dense, dunkable dessert.
12 area locations
Miss Molly’s Lemon Rosemary
With a wonderful bumpy crust and echoes of sweetness, citrus and subtle herbs.
9201 W. Center St.
Batches Bakery’s Cheddar Scallion
These savory golden triangles offer subtle cheese-onion flavor and plenty of tenderness.
401 E. Erie St.
Rocket Baby Bakery’s Swiss, Sun-Dried Tomato and Basil
So much potential and a good marriage of cheese-herb flavor, but the layery texture is marred by overbaking.
6822 W. North Ave, Wauwatosa
Colectivo Coffee Roasters’ Raspberry
Topped with a dab of raspberry jam, these pretty squares are nevertheless too dry.
13 area locations