Restaurants & Bars

San Francisco Bay Area

Unfortunate food trend: the "cornbread" scone.


More from Restaurants & Bars

Restaurants & Bars San Francisco Bay Area

Unfortunate food trend: the "cornbread" scone.

tuxedocat | | Jul 18, 2010 01:21 PM

Twice in the past week, once at a Peets Coffee and tea, and the other in a purchase from Lunardi's bakery, I have received items that appear to be scones, and are even labeled as such. But no. They are cornbread. Poorly made cornbread that crumbles into a dry sandy mess when you break off an end. Cornbread, that leeches every bit of moisture you have in you mouth, forcing you to gulp your tea in self defense.

To my mind, a "scone" is something that goes very nicely with tea, not something that should be served with a bowl of chile. Cornbread goes very nicely with chile. As a tea treat, not so much.

Cornmeal really has no business going into a scone receipe. Part of what makes a scone a "scone" is the creamy, slightly sweet, buttery texture that goes so well with an optional dollop of jam and a hot cup of good coffee or tea. If they are made with cornbread, they are not the same. They do not go with tea very well, even if they contain fruit. They just taste like dry cornbread with fruit. You could eat them with chile, and wouldn't even notice the fruit.

I have been returning these products and asking for a refund. I am always polite, since I know that the servers in Peets are not responsible for baking these things. Peets has always been very nice about refunding my money or providing a replacement. It would be much easier if they didn't LABEL these triangular cornmeal hockey pucks as "scones". Other than appearance, they do not resemble the real thing in any way.

Neither Peets, nor Lunardi's will reveal the source bakery. I guess they feel they must protect their vendors. It is a shame, since this vendor is obviously blending together some Biscuick and Jiffy Cornbread mix in a big bowl and then adding some fruit. No care is taken in creating the product. Real scones require care in cutting the butter into the flour, then mixing the milk in a certain way so that it is not over mixed. This provides a refined, flaky texture.

I don't mind paying $2 plus change for a real scone, but I will definitely return the Bisquick/Jiffy Mix version every time. If anyone knows the source bakery for these monstrosities, I would love to know. That way, I could take my complaints directly to the source, instead of subjecting my fellow Chowhound readers to my little rant. ;)