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Our famous scones went from an ordinary bakehouse staple to an epicurean wonder. We use good butter, and it needs to have the right moisture content. We source good cream, and it must have the right fat content. This is why the scones are special, and why folks from around the country buy them.
It’s also good to know that our scones are almost fool-proof to take ‘n’ bake. Get your wheel of scone dough, slice into 8-12 pillowy pieces, stand each piece upright on a baking sheet covered with parchment paper or silpat, brush the top and sides with egg whites (ideally, use a hand mixer with whisk attachment and whip the egg whites to soft peaks), sprinkle with cane sugar if desired, bake and enjoy. You can also freeze the sliced scone dough (no need to defrost), then brush ‘n’ bake as you wish.
Our famous scones went from an ordinary bakehouse staple to an epicurean wonder. We use good butter, and it needs to have the right moisture content. We source good cream, and it must have the right fat content. This is why the scones are special, and why folks from around the country buy them.
It’s also good to know that our scones are almost fool-proof to take ‘n’ bake. Get your wheel of scone dough, slice into 8-12 pillowy pieces, stand each piece upright on a baking sheet covered with parchment paper or silpat, brush the top and sides with egg whites (ideally, use a hand mixer with whisk attachment and whip the egg whites to soft peaks), sprinkle with cane sugar if desired, bake and enjoy. You can also freeze the sliced scone dough (no need to defrost), then brush ‘n’ bake as you wish.