It is rare to find new ideas amongst cafe’s, or even bake shops. Cupcake shops are somewhat yesterday’s thing. How about something refreshingly British? Try a scone. *Not* a biscuit – the two are inherently different… but really that’s for another longer discussion. Now north American scones can differ slightly from British scones. British scones are generally plain, with butter, jam and clotted cream being added to make them sweet. North American scones often contain their own flavouring, so are more of an “on the go” snack, rather than “tea and scones”. So on Saturday we happened upon Baker and Scone, on St. Clair Avenue in Toronto. A bakeshop and cafe dedicated to the humble scone? Magical.
My wife and I both had the lemon curd scone – now she says it’s the best scone she has ever had.
Ten varieties baked a day. Coffee is espresso based – exceptional as well.
despite the snow 
Cheese scones are far better than cream and jam scones, from my UK point of view. The only exciting jam scones are when they are with unusual jams rather than the standard strawberry.
Maybe a quince jam, or raspberry?
Raspberry jam is a little better than strawberry. I quite like them with apricot jam. It’s a massively undervalued jam most of the year round (unless you can find an excuse to marzipan a cake). Also blackberry jam. But warm cheese scones still win in my world!