Ah, the sorry issue of scones in the United States. Their twin vices of petrification and monstrosity so neatly summed up in the surely ironic title of a local manufacturer: Scone Henge.
How I have longed for the delicate, round, light, cheese scones of my childhood . . . A delicious treat, warmed, preferably toasted, and spread with whatever unnecessary fat pleased the palate.
In the US I have despaired of ever being able to buy any kind of scone that even faintly resembled those I remember growing up. The cheese scone itself has been the holy grail, floating tantalizing and ever out of reach, on the distant horizon.
But I digress.
I bring tidings of great joy. I have found cheese scone riches, at the Destination Bakery in Glen Park (x-street Castro and Diamond, I think). The gruyere and spring onion scones are made here every day. They beat the Arizmendi version hands down, and the onions are an inspired touch. To taste one warmed and suitably greased up is to know heaven on earth.