Baked good: Scone + doughnut = Sconut

First, there was the doughnut. Then came the croissant.

Then came the Cronut, a hybriid.

Now add a scone to this inbreeding.

Merrill Johnston of West Chester's Delightful Desserts and Culinary Creations has come up with the Sconut.

The Town Dish's Jim Breslin offers high praise, saying the Sconuts - basically, glazed, doughnut-shaped scones - "reminded me of the best cake donuts you find - they were moist, full of flavor and big. I also didn't feel the guilt of eating something deep fried."

Article is here.