Lindsey and Matt Tewanger's labor of love

It's been a long two years for Lindsey and Matt Tewanger, who were forced to close their fledgling Italian Village business, Cravings Carryout Café, in September 2015 over a lease dispute. But the rebirth (and rebranding) of Cravings Café means the Tewangers have a larger space with more seating and new Downtown clientele who welcomed Cravings with open arms and hungry stomachs.

From humble beginnings as a cookie shop, the Tewangers' operation evolved naturally based on customer demand for more robust offerings—starting with the addition of crêpes and eventually a full menu of rock-solid breakfast and lunch offerings, both served all day. Menu favorites that carried over to the new location include the breakfast roll, featuring house-made brioche, thick-cut bacon, farm eggs, local cheddar and rosemary aioli. The breakfast burrito is another crowd favorite and, of course, those cookies, which come in such distinct flavors as white chocolate pistachio and sea salt, milk chocolate and pretzels, and blueberries and goat cheese.

In response to customer requests for a quick snack to pair with morning coffee, chef Matt crafted a scone recipe—with a special secret. According to Lindsey, “People can't quite place it. They expect scones to be dry, and this is anything but due to the frozen chunks of cream cheese.” Look for them to be offered regularly at the shop, in rotation with savory combinations such as smoked salmon or ham and rosemary.

Cravings Café's Berry Scones

Start to finish: 45 minutes

Servings: 8-10 scones


2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 8 ounces cold butter, diced 1 cup heavy cream 1 cup berries 4 ounces cream cheese, formed into small chunks and frozen Egg wash


In a food processor, add the flour, baking powder, salt, sugar and butter.

Pulse until crumbly.

Add heavy cream and pulse until incorporated.

Turn out mixture onto a lightly floured surface.

Using your hands, carefully fold in berries and frozen cream cheese.

Using a rolling pin, roll out to about 1/2-inch thickness.

Cut into triangles or desired shape. 

Brush each scone with egg wash and bake at 375 degrees at 20 minutes.