I’m a die-hard fan of traditional British scones served with sweet jam and whipped cream, but I’ve also come to love America’s take: generous, wedge-shaped and chunky with mix-ins. They’re also typical breakfast fare – not just afternoon tea – which is a major plus.
With unique flavour combinations that mirror the seasons, New York scones are particularly captivating. In summer, you’ll find blackberry and mint at Ovenly, while in winter Bibble & Sip turns out a mean spiced pear with bergamot glaze. Then there’s the constant favourite at Levain studded with oatmeal and raisins.
These scones, made with dried figs plumped up in sweet Marsala, can be enjoyed year round, and the syrup doubles as a glaze, which makes them even more lush.