Scuffin

But it wasn’t until he invented the cronut — a croissant/doughnut hybrid — after striking out on his own, that he ascended to star status. Time magazine called it one of the best inventions of 2013, and it birthed several other hybrid pastries including the bruffin (brioche/muffin), the duffin (doughnut/muffin) and the scuffin (scone/muffin).

These scuffins—part scone, part muffin—are so beyond delicious, rich, and decadent they could easily be dessert.

Pairing nicely with beverages featuring freshly pulled shots are various hearty meal-worthy items and an assortment of pastries, including scuffins, a scone-muffin hybrid — baked in-house under the direction of Tracey Seta, who co-owns the shop with husband Stephen Seta.