Macrina Bakery is Scone Paradise
Lots of great casual Seattle eating lately! To jump start out Saturday, Liana recommended that we try Macrina Bakery in Belltown. At first blush, it looks like an hustlin’ breakfast / brunch joint with a small carry-out counter. It does seem like it was filled with people from the neighborhood, but it’d be a great place to check out if you’re a tourist (I’m looking @ your Joy)!
Liana and I shared a “rocket muffin” and one of the dill scones WITH whipped cream cheese AND lox. To tell you the truth, I was kind of taken aback when I saw the scone because it fit perfectly into the theme from “Where do you put your flavor?” on Ideas in Food. Thoughts:
The supporting herb, dill, could theoretically been placed anywhere – cream cheese and lox both love it. I would have whipped it with the cream cheese, but that would require several batches of different cream cheeses in storage (sun dried tomato, strawberry, etc) – not financially feasible.
One could place a mince of it on top of the lox, which would really impart a freshness to each bite, but that would be just one more step in labor that might be lost of forgotten. So, why the scone? Probably because it would be able to stand by itself, without the accoutrements. A dill scone (with what I believe was Asiago on top) would be able to be interesting enough to serve on its own, or pair beautifully with a simple slather of cream cheese and a slice or two of lox. Just a two step process after the scones were baked off to go for sale. Efficient, without sacrificing time or money. LOL. Maybe I’m over analyzing. ANYWAY…
You can preview Leslie Mackie’s Macrina Bakery Cookbook here (via Google) – just click on the “preview” button under the book’s picture. Scones are an easy to make, great breakfast and mid-afternoon food (with tea!) – make a batch from Leslie’s cookbook and tell me what you think!
YAY SCONES! 
~Spec
