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The dish on Long Island's restaurant and food scene

Cronut leads to Sconut at Bruce's in Greenport

Dominique Ansel Bakery makes around 200 to 250 Cronuts daily.

The glutterati have been yammering about Cronuts since the first croissant-doughnut cyborgs were hoisted out of the deep fryer at Soho's Dominique Ansel Bakery on May 10.

In the past month, copycat faux-nuts have been popping up, from Washington, D.C., to the Philippines. Now Long Island has gotten into the act. This morning, chef Scott Bollman of Bruce’s Cheese Emporium & Café, 208 Main St. in Greenport, made his first batch of Sconuts.

Bollman, whose family has owned Bruce’s since 1974, took the cafe’s butter-heavy raisin scone dough and formed it into a ring, baked it until golden and slathered it with vanilla glaze. Presto: Sconut! It sells for $4 in the dining room and $2.25 takeout.

If you want to sample the Sconut, consider holding fire. Bruce’s is open until 4 p.m. on Monday and closed on Tuesday and Wednesday.

Bruce's is open Thursdays through Mondays until June 24 and then seven days a week until the end of the summer.
 

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