The Best Scone of My Life Was a Double-Baked Croissant
In which our office goes bonkers over some baked goods.
“I think this might be the best scone I’ve ever had in my life….”
A group of editors were huddled around a box from Beaucoup Bakery, which is located a few blocks away from us in Vancouver’s South Granville. I had decisively grabbed what appeared to be a scone, and its flaky top and firm bottom had me wondering if owner Jackie Kai Ellis had finally created a pastry to rival Dominique Ansel‘s famed cronut: half scone, half croissant with a perfect blend of tart rhubarb and sweet strawberry baked right in.
We searched for a name — “scroissant” was the winner. I called to announce our discovery only to be told that the baked good in question was not a scone, nor a scone/croissant hybrid, but a double-baked croissant. As a consolation for not being able to name the next big thing:
a. I got to eat the rest of the croissant;
b. I snagged this recipe for Poached Rhubarb with Hibiscus and Vanilla Bean that they use to top their limited edition Olive Oil and Rhubarb Tart (available until June 20!).
A serious silver lining.