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.
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.
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.
Baked fresh every Tuesday, hand-delivered within ~15 miles of New Windsor. Order through Sunday.
