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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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