The Tuck Box's spongy house scones with olallieberry preserves and orange marmalade, an English tearoom ritual kept alive in a fairy-tale cottage.
Where to eat it: 1 restaurant across 1 city.
When two English sisters opened the Tuck Box tearoom in a 1927 Hugh Comstock cottage in the early 1940s, they fixed cream tea into Carmel's routine. The house scones, closer to a griddle muffin than a crumbly British scone, come with preserves made in-house, and the olallieberry, a blackberry cross bred on the mid-century Pacific coast, became the signature flavour. The cottage has served them since, and still opens at 07:30 daily.
Common allergens: Gluten, Dairy, Egg
Tip from the editors. Olallieberries rarely travel beyond California; any good blackberry preserve substitutes without changing the spirit of the plate.
The Tuck Box serves scones and Welsh rarebit inside a 1927 Hugh Comstock fairy-tale cottage in Carmel, a tearoom trade running since the 1940s.
Signature: Scones with olallieberry preserves
Order: House scones with olallieberry preserves and a pot of tea.
Tip: No reservations, first come first served; mid-morning on a weekday is the calm window between breakfast and the tea crowd.
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