Lovejoy's Tea Room
Despite the scone's reputation as dry and difficult, the classic British quick bread has been rearing its crumbly head on several San Francisco brunch menus of late. Done wrong, the scone becomes a rock-solid exercise in jaw strength, but the right technique yields a flaky, buttery bite that holds up, miraculously, to the most deliberate of coffee dunks.
25 Lusk chef Matthew Dolan often puts a scone of some sort in his gratis brunch bread plate. He sent us a two-paragraph long description about how he makes them. We'll spare you the details, but say that they're perfect.
If you're not a coffee drinker--and we all know this is quite the coffee drinkers' town--you probably love tea. Here are our favorite places to warm up and get a sip. Where do you go to drink and buy?