We’ve all had them: those pastries that are more “stone” than “scone.”

At their worst, scones are leaden, crumbly things.

At their best, they are whatever Raging Sage Coffee Roasters pulls from the oven.

Our current fave (and it changes pretty much with every daily batch): the savory goat cheese and sun-dried tomato scone with Kalamata olives ($4).

The coffee house, 2458 N. Campbell Ave., is known for its unusual scone combinations. This one sounds more lunch/dinner than breakfast; it’s certainly big enough to last for several meals. Tangy goat cheese and salty olives contrast with the sweet sun-dried tomato slivers tucked inside. The scone dough is crisp on the outside and soft inside.

Raging Sage makes only small batches of baked goods, and they go fast. Get there early.

Kristen Cook