Last week we experimented with espresso scones. We tried two different types of coffee as well as variations, such as salted caramel. They're not ready for market yet.
So far, one of my favorite combinations is toasted coconut lime. Libby has also made almond, coconut and chocolate, blueberry, cherry and chocolate, chocolate chip, lemon poppyseed, black raspberry and chocolate and strawberry.
Do you have a suggestion for a scone? Leave me a comment and I'll run it by our research and development team.