Serious Eats: New York
Sugar Rush: Scones with Clotted Cream and Jam at Calliope
These scones alone are with a visit to Calliope, where Shuna Fish Lydon (formerly of Peels—remember her sticky gooey cake and s'mores cupcake?) is currently the pastry chef. They're available during breakfast and lunch during the week and brunch on the weekends.
It's $10 for a pair that's warm from the oven, hued in a nutty golden brown and generously studded with cranberries and quince. In a city full of poor scones, this is a dream: from the crisp surface to the oh-so buttery and soft interior. The scones come with a proper dish of clotted cream and housemade jam, raspberry on my most recent visit.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.