The dish on Long Island's restaurant and food scene.
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 , 208 Main St. in Greenport, made his first batch of Sconuts. Bruces Cheese Emporium & Cafe
Bollman, whose family has owned Bruces since 1974, took the cafes 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. Bruces 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.