Alan Tokumura e-mailed a request for the scones that used to be made by Hawaiian Bagel Co. Here's his description: "It was like a biscuit. The outside was a little crunchy, topped with butter. It was about 5 inches in diameter with a rough surface. They had cinnamon and raisin, blueberry (my favorite) and cranberry. The ones I tasted was more cake-like, not a fall-apart biscuit texture." If you know of a recipe like this, send it along.

Meanwhile, a little bit about scones. These quick breads originated in Scotland, originally a rough mixture of oats, flour, leavening and shortening or sweetener. They were rolled out thickly and baked on the griddle. Modern scones are made with all-purpose flour and differ from biscuits in that they are richer, made with milk or cream and eggs. Sweet scones often are brushed with an egg wash or milk or cream and topped with a sprinkling of sugar for a crunchy surface texture.

Here's a classic scone recipe. Use fresh, frozen or dried blueberries; if fresh, wash and pick over; if frozen, thaw berries and allow juices to drain; if dried, rehydrate in hot water or fruit juice. Substitute raisins, currants or any dried fruit or even firm-textured ripe mango, diced.

Blueberry scones: Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat baking mat on a baking sheet or line baking sheet with cooking parchment, or grease baking sheet. Whisk or sift together 2 cups all-purpose flour, 3 tablespoons sugar, 1 tablespoon baking powder and 3/4 teaspoon salt in a large bowl. Using a pastry cutter or two knives, cut in 6 tablespoons cold, unsalted butter, 1 tablespoon at a time, until mixture resembles small peas. Stir in 1 1/2 cups prepared blueberries (see above) and 1 tablespoon finely grated lemon zest (the outer yellow skin layer). Using a fork, whisk together 1/3 cup heavy cream and 2 large eggs. Make a well in the center of the dry ingredients and pour in cream mixture. Stir lightly with fork until dough comes together. Turn out onto lightly floured surface and knead gently a few times.

Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form 8 triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20-22 minutes. Transfer scones from baking sheet to wire racks to cool. Makes 8 scones.