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I love Starbucks donuts, but I think it's the fried oil that's delicious rather than the dough itself. And it has a clean feel. I usually think eating donuts cold is the best, but Starbucks donuts get greasy when refrigerated, so they're definitely tastier at room temperature (or slightly chilled) even in summer. -Served with coffee- Still, since it's fried, it's not something you can eat two or three of, and I feel like the subtle flavors like vanilla or Earl Grey get overpowered by the richness of the oil. Also, the whipped cream on top of the Frappuccino is delicious. It tastes close to fresh milk, so I think it's quite high in fat, but it's not sweet, so I end up ordering extra. But I haven't forgiven them for ruining the scones. Scones were originally a treat you could make at home, and I thought Starbucks' scones were simple and delicious, almost like a homemade recipe. Why did they add so much butter? It's a pastry with low moisture content, and that crumbly texture is what makes a scone. They didn't need to force a high-end image onto it. For the past few years, the taste of side menu items like cakes has clearly changed. Did the management change, or are they making some kind of adjustments? Who knows. Their coffee is generally quite acidic.