Precious little separates a scone from a stone. There's that one pesky letter. And something else that has caused so many otherwise-competent bakers to put a tray of scones in the oven and pull out a tray of stones. What is it? Over-kneading? Subpar ingredients? Bad karma? Whatever the scone/stone distinguishing factor is, Marcia Sindel has it down cold, and she's not telling anybody. Her scones look round and firm, but inside they're light and crumbly and unmatched anywhere in St. Louis. They are also, it can be argued, good for you: They come filled with fresh fruit. (Tart cherry is a favorite, but there's also blueberry, strawberry, blackberry, pineapple and whatever else happens to be in season.) Get to La Dolce Via, Sindel's Forest Park Southeast café, early on a weekend morning; these babies sell out quickly.
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