Cherry Oat Scones
@ Samovar Tea Lounge

The Dish:

Topped with oats and sprinkled with sugar and, yes, cherries on top, the Cherry Oat Scones at Samovar Tea Lounge are prepared with love daily. The hearty, delicious Samovar version of the Scottish-originating scone arrives with a side of thick Devonshire cream—a double-clotted cream that is decadently delicious and a rarity to find in the city. A berry jam is also served, which varies seasonally from strawberry to raspberry or blackberry. On occasion, apricot or pear ginger jams are also featured. For breakfast, brunch, or dessert, these flaky, filling and flavorful scones are a hearty snack. Complete your Samovar Cherry Scone experience by pairing it with suggested Earl Red or Lychee Black tea.

Key Ingredients: Wheat flour scone with oatmeal and cherries; side of Devonshire cream and jam

The Place:

You can find a Samovar Tea Lounge on the Upper Terrace of SOMA's Yerba Buena Gardens, in the Mission-Castro neighborhood, or in the Hayes Valley San Francisco Zen Center (how fitting). They source their high-quality, environmentally sustainable tea and seasonal herbal fusions from small family farmers, who they call "artists of the leaf." This relaxed urban getaway is the ideal retreat for those needing some quiet time to wind down after a hectic and fast-paced city day. With both indoor and outdoor seating, it is an ideal setting during both chilly and those rare warm SF days (and nights). Complementing the extensive tea selection and service are a variety of salads, sandwiches, and sweets. Vegan and gluten-free options are also available upon request.

Other Menu Musts:

Tea is the ultimate must-have at Samovar Tea Lounge. The sweet, spicy Masala Chai is a favorite.

Recommended By:

Mika Takeuchi is a Tokyo-born, California-based writer and entrepreneur. In addition to working in restaurants, Mika has ventured across the globe, dining and seeking out dishes from street food to haute cuisine. She is a contributing author of the book "Creating a Meal You'll Love" and founder of the website/blog, Food Fashionista. Her company and writings have been featured in The Washington Post, BlackboardEats, Culinary Trends, and more.

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