reporter's notebook

Rolling scones: Peggy’s Sweet and Savory

Rolling scones: Peggy’s Sweet and Savory
Michael Cobb Sr. enjoys the sunshine at Peggy’s Sweet and Savory in Amenia. 
Photo by Mike Cobb

AMENIA — Last summer, I missed my train from Wassaic to New York City. Looking to kill a few hours until the next train rolled in, I searched online for a place to pass the time. 

My father and I found Peggy’s Sweet and Savory at 3312 East Main St., which was rated 4.5 on Yelp and was highly recommended for its scones. I usually find scones to be as hard as hockey pucks, but being hungry, I was willing to give it a go.

Located in a green brick townhouse complete with a black cast-iron staircase outside, Peggy’s has a vibe that’s as much Brooklyn as it is rural upstate New York. The menu features coffee, tea, homemade sandwiches and fresh baked goods.

Once inside, my eyes were drawn to the back of the building where a Vermeeresque shaft of light illuminated a small kitchen. Presumably Peggy prepared baked goods, gently stirring dough in a metal bowl.

We were served excellent coffee while awaiting the main attraction. When the scones finally arrived, fresh out of the oven, they had a flaky crust with a warm and chewy interior. My dad and I took a table outside under a shade tree and had a lovely second breakfast. 

Peggy McEnroe has been at this particular establishment for 12 years. Thanks to her friend Michelle Haab, McEnroe connected with Claire Houlihan, who owns the building that would become Peggy’s Sweet and Savory. 

“Claire had a building in Amenia where she wanted to create a cafe, and Michelle thought I would be a good fit,” McEnroe explained.

She runs the business with her niece Katerin McEnroe, a Housatonic Valley Regional High School student who works weekend shifts. She said scones are one of the more popular items, followed by cakes. Carrot cake in particular sells well. “I enjoy making pies, sweet or savory. Baking is an enjoyable and calming pursuit,” she said. 

Materials are locally sourced from farmers’ markets for in-season products. McEnroe uses food distributors such as Ginsberg’s and Baldor Specialty Foods, occasionally making trips to Restaurant Depot for supplies. 

As is the case for many food establishments and small businesses, getting good help is difficult. “It is a universal problem, and it forces one to get more creative and figure out how to get the work done. There is never a dull moment in this business,” she said.

McEnroe understands the frustration people have when hours are curtailed due to being short-staffed: “It’s just as frustrating from the business side. We are in the hospitality and service business, and we strive to create enjoyable experiences for people.”

She added: “I am grateful for my customers and staff who have supported me through all the challenges and successes. I look forward to many years to come.”

To see Peggy’s menu and hours, go online to www.-peggyssweetandsavory.com

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