Do you already know the sconut?

Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: to make today: Do you know the sconut yet?

Remember the cronut, the cross between a croissant and a donut? So 2020, we are already ready for the next trend in absurdly sweet and fatty pastries: the sconut. Invented in a bakery in Montreal, that sconut is now itching to conquer the whole world.

Missed the cronut? Let’s catch you up: the love child of the croissant and the donut. That means layers of puff pastry, buttery and airy at the same time, and then hop into the fryer, with a load of sugar and glaze on top. Not elegant or subtle, but a delicious guilty pleasure.

Double and a half
That definitely applies double and a half for the sconut, conceived by bakery Tunnel Espresso in Montreal. A crumbly, perfect scone goes into the hot fat as quickly as possible, to then be covered with a layer of crunchy sugar granules, and topped with whatever topping you fancy. Chocolate sauce? Caramel sauce? Jam? Whatever you want.

Splash
A quick calculation shows that one such sconut quickly delivers a billion calories, not to mention a sugar rush of -like proportions. But hey, it is new and deliciously invented and man, those sconuts look so good on Instagram, and that counts for something.Soft on the inside, sugar on the outside.

It was not so simple to make the sconut, explains the owner of Tunnel Espresso to
Time Out Magazine . 'The scone should not be baked too long, because then it becomes dry from frying. But certainly not too short, because the inside must be soft, but definitely not sticky.' After days of trying, tasting, and starting over in the coffee shop's kitchen, they have deciphered the secret of the perfect sconut: ten minutes in the oven, five minutes in the hot fryer.. Anything goes!.

And they are far from done: the owner is constantly coming up with new toppings for her sconuts. Anything goes: lemon meringue, cheesecake, maple syrup, chocolate; you name it, the sky is the limit. Which Dutch baker is interested in this? Which home baker is diving into the sconut? We would love to hear how those experiments go.
Source: Time Out Magazine.

the sconut