Mama'Nita's scones: Trinity Berry and cream cheese (top) and blueberry
We’ve all run into rock-hard, all-too-dry versions of scones before, where loads of jam or clotted cream aren’t dainty condiments, but necessities. Enter Mama’Nita Scones, which are soft with a slightly crunchy crust, thanks in part to a sugar glaze. They come in more than 20 flavors: bestseller (and owner Anita Rhee’s personal favorite) organic blueberry, strawberry and chocolate, banana mac nut, guava, and just in time for the summer, a Fourth of July red, white and blue special. My favorite: the trinity berry scone, packed with raspberries, blackberries and blueberries, perfected with soft cream cheese baked on top.
Rhee bakes out of HASR Bistro; pick up special orders at the bright yellow door in the courtyard. She’s a former pharmacist with no professional baking experience, but a scone-baking class at church launched her business less than a year ago. She's not afraid to experiment—she promises me a savory bacon and white kimchee scone sometime soon.
Rhee’s scones are also found at Island Vintage Coffee, Beach Bum Cafe and monthly Williams-Sonoma Artisan Markets. The next market is held on July 6th, 10 a.m. to 3 p.m. Individual scones go for $2.50, but yellow door pick-ups must be pre-ordered in batches of eight ($20) or more. Note that Mama’Nita will be on vacation from July 20 to August 8.
Mama’Nita Scones, 31 N. Pauahi St., mamanitascones.com, 753-9108