Alchemy scone wheel : take 'n' bake
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 and be unpasteurized. 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, brush the top with a blend of egg white and sugar, 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 and be unpasteurized. 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, brush the top with a blend of egg white and sugar, 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 and be unpasteurized. 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, brush the top with a blend of egg white and sugar, bake and enjoy. You can also freeze the sliced scone dough (no need to defrost), then brush ‘n’ bake as you wish.