Get Sconed: A Delightfully Carbohydratey Treat from Heavenly Pastry and Cake, Seattle

Scones are, in general, not to be trusted.

Oh, they look great in the bakery case, in all of their buttery, carbohydratey glory, often prettily glistening with various glazes or topped with fat granules of sugar.

But in general I tend to agree with America's Test Kitchen when it comes to the flavor reality: as they put it, "scones served in a typical coffeehouse are so dry and leaden that they seem like a ploy to get people to buy more coffee to wash them down."

But when I recently encountered the jam-filled variety at the Heavenly Pastry & Cake booth at the Capitol Hill Farmer's Market, I had a glimmer of hope. For one thing, it looked more biscuit-y than many American bakery varieties--it seemed more like a British scone (or at least a cousin to my favorite Grand Central Baking treat, the Jammer).

Happily, these scones tasted just as good as they looked: the texture was somewhere between cakey and biscuity, yielding but not  falling into the crumbly or spongy pitfalls that often plague lesser scones. The raspberry filling offered a nice texture and taste contrast to the butteriness of the main event, and almost (but not quite) made them taste healthy. 

Heavenly Pastry & Cake says on their menu of their scones that "we give these humble pastries the respect, and flavor, you deserve"--and after having tasted, I tend to agree.

P.S. Though they're not sweet, the pretzels ought not be missed, either.

Heavenly Pastry & Cake, retail storefront coming soon in West Seattle; they can also be found at several area Farmer's Markets. For more information, visit