You’ve heard of the cronut – now a chef has created the Sconezone.
A cross between a scone and a calzone, a traditional Italian folded pizza, it’s the brainchild of John Moor, who runs artisan bakery Johns Scone Mad.
Since he launched the Sconezone, punters have been queueing at his Perth shop to get their hands on the snacks.
Using a secret savoury scone recipe, the dough is rolled out to the size of a calzone and then topped with a variety of fillings before being folded and baked in the oven.
Trained chef John worked for many years in restaurants in the UK and around the world before settling back in Scotland to open his bakery.
He said: “I love scones and I’ve always made them, and the Sconezones have just come through experimentation. One day I rolled the scone pastry out and realised I could fold it and do stuff with it.
“Calzones are made using a pizza base but I make these with a savoury scone base – hence the name Sconezone.
“From the base, it’s then folded and then baked. So it’s the same process as making a calzone.
“It’s picnic food and you can cut them in half. Folk are loving them.”
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