Frozen butter folded into cold sourdough dough, baked until the edges shatter and the middle stays tender and flaky.
Buttery sourdough scones with a craggy golden top and a tender, flaky middle. We fold frozen butter into a cold sourdough-discard dough, then add heavy cream and buttermilk for richness.
Baked until the edges shatter and the centre stays soft. Lightly sweet, never cloying, with the gentle tang only a real starter gives. Best warm, with butter or jam and a strong cup of coffee.
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If you can't pronounce what's in your bread, you shouldn't eat it. Here is the whole list, nothing hidden, nothing you need a chemistry degree to read.
The glaze
Frozen butter, real cream and buttermilk, and a scoop of sourdough discard for a subtle tang. No palm oil, no artificial flavours, no preservatives.
No dry, sandy, hockey-puck scones here. Real frozen butter, real cream, and a cold sourdough dough for layers that actually shatter.
We fold frozen butter through cold dough, so it steams into flaky pockets instead of melting away. That is where the shatter comes from.
Heavy cream and buttermilk give a rich, tender crumb, not the dry, crumbly sand most scones turn into.
Cold sourdough discard adds a gentle tang that balances the sweetness, so they are rich without ever being cloying.
Craggy and golden outside, soft inside. Split one warm, add butter or jam, and a strong cup of coffee.
Real sourdough carries no preservatives, so these live on their own clock. The good news: they freeze beautifully and come back warm. Here is how to keep every scone tasting like it just left the oven.
Keep them in an airtight tin or bag at room temperature for 3 days. Skip the fridge — cold air dries the crumb and stales them faster.
Freeze them in a sealed bag for up to 3 months. Because they are naturally fermented, they thaw back with their crumb and flavour intact.
From frozen into an oven or air fryer at 350℉ for 5–8 minutes. The top crisps back up, the middle goes tender again — no thawing needed.
Our tip: a scone is at its best the morning it is baked. Freeze what you will not eat within three days and revive them one at a time — a fresh scone on a Wednesday without heating the oven twice.
From the slow Sunday morning to the mid-week pick-me-up, this is where they end up.
Split warm, buttered, jammed. Swipe through the ways we love them most.
Most café scones are dry, sweet and forgettable. Here is what actually separates the two.
Almost half fruit and nuts, sweetened by raisins rather than sugar. Dense and chewy.
Soft middle, crisp edge, dark chocolate and flaky salt.
24-hour ferment, cream-cheese frosting from scratch. No palm oil, no glaze flood.
Baked fresh every Tuesday, hand-delivered within ~15 miles of New Windsor. Order through Sunday.