Reader Rescues: Kari Reoh of Escondido was looking for scone recipes that might match some of the scones offered by the Super Suppers franchise. Since the company doesn't give out recipes, she's been hunting for anything similar to the "cinnamon/brown sugar and the raspberry/white chocolate ones."

Readers responded to help Kari out, some with recipes and others with recommendations on where to find good scones.

Rita Campbell of Encinitas suggested Isabelle Briens' The French Pastry Cafe in Encinitas and San Elijo Hills for "the best scone I have ever eaten, and as a tea drinker I've tried many. … My favorite flavor is cranberry almond, although blueberry and apple are also delicious." She says the scones also have great texture: "There's a delicate crunch on the outside and the inside is perfectly moist." See ibcafe.com.

Barry McElmurry of Vista e-mailed, "I have not and never will bake a scone. However, I have eaten a fair number of them, and the best by far are sold by (wholesaler) House of Tudor bakery in San Marcos. … I usually get them at my local coffee house, Two Spoons, in Oceanside. I'm sure they sell to many other such establishments." Owner Rachel Shein says the bakery, also known as Baked in the Sun, doesn't sell to individuals, but its wares are also available at Blue Mug in Escondido, Coffee Bean and Tea Leaf stores, Old California Coffee House in San Marcos, Cappuccino Cottage stores, and Java Depot and Local Grind in Solana Beach, to name a few.

A loyal customer tipped off Tyra Denson of Rebecca's Foods Inc. in Lake Elsinore to Kari's request. Tyra took the opportunity to tell us: "Not only can you pick up scones at our tea room (Rebecca's Garden Tea Room, 201 W. Graham Ave., Lake Elsinore), but you can order them to be shipped anywhere in the country." According to their Web site, www.RebeccasFoods.com, the scones (1.5 ounces each) are sold frozen and unbaked in packages of 12, and cost $13.50, not including shipping. (I counted 11 flavors.)

Ann Richardson of the San Marcos branch of Dream Dinners, a meal-preparation franchise, said the chain offers scones very similar to those sold by Super Suppers. They come 12 to a package, which costs $15. Flavors include apple cinnamon, raspberry/white chocolate and blueberry. Ann adds, "The scones are an in-store special and not listed on our menu Web site." Her store is at 1641 Grand Ave., Suite 102. Call 760-471-0055 or visit www.dreamdinners.com/grandca.

Marilyn Holst of Vista sent this recipe from RecipeZaar (www.recipezaar.com), posted by "MizEmerilLagasse," who writes that she created the recipe looking for a duplicate of Dunkin' Donuts raspberry white chocolate scones. "There is always room for improvement, but I think this is a very good start for a perfect copycat recipe," she added.

RASPBERRY WHITE CHOCOLATE SCONES

4 cups all-purpose flour

1 cup sugar

1 1/2 tablespoons baking powder

1/2 teaspoon salt

1 3/4 cups buttermilk

1 to 1 1/2 cups fresh raspberries

1 cup white chocolate chips

1 egg white

Sugar

Preheat oven to 375 degrees. Stir together the first four ingredients, then buttermilk. Fold in raspberries and white chocolate chips. Cover and chill for 30 minutes. Turn dough out onto a well floured surface and pat down to about 3/4 inch thick. Cut into 12-14 triangles, place on lightly greased baking sheet, brush with egg white, and sprinkle with a lot of sugar. Bake for about 15-20 minutes. Makes 12 to 14 scones.

And Mary Hammond of Oceanside sent in this recipe by Dorie Greenspan, included in Parade magazine's May 17 issue:

RAISIN SCONES

1 large egg

1/2 cup milk

2 cups all-purpose flour

2 1/2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons cold butter, cut into bits

3/4 cup raisins

Preheat oven to 400 degrees. Whisk egg and milk together in one bowl and flour, sugar, baking powder and salt in another. Drop butter into flour, and using your fingers, cut and rub until the mixture is pebbly. Pour in milk and egg. Mix with fork until dough is evenly moist. Add raisins and give the very sticky dough a few more stirs. Spoon a dozen mounds of dough onto a foil-lined baking sheet and bake for 20 to 22 minutes, or until scones are golden brown. Cool for a few minutes. Makes 12.

Got a food question? Missing a recipe? Write to North County Times staff writer Laura Groch at Bites and Pieces, North County Times, 207 E. Pennsylvania Ave., Escondido, CA 92025 or e-mail to bites@nctimes.com.

Call staff writer Laura Groch at 760-739-6658.