The Tuck Box's spongy house scones with olallieberry preserves and orange marmalade, an English tearoom ritual kept alive in a fairy-tale cottage.
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.
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