Category Archives for "Baking"

The History and Evolution of the Scone: From Scotland to Fine Sconehenge

The scone is an iconic baked treat that has traveled through time and across continents, evolving in style, ingredients, and flavor. Today, it’s a beloved staple at Fine Sconehenge Baking Co., cherished for its delicate balance of flavor and light texture. But where did it all begin, and how did this humble pastry transform over the years? Let’s take a flavorful journey from the scone’s origins in Scotland to its modern-day delight here at Fine Sconehenge.

The Origins of the Scone in Scotland

The scone’s history starts in the rolling hills and misty highlands of Scotland. While its exact origins are unclear, it’s widely believed that early forms of the scone date back to the 1500s. These early scones were quite different from what we know today; they were made with oats and cooked on griddles as a type of flatbread. Named after the “Stone of Destiny” (or Stone of Scone) used in the coronation of Scottish kings, these hearty scones were a staple among Scots and were often cooked in large rounds, then sliced into triangles for sharing.

The English Tea Room Transformation

The scone’s journey took a transformative turn when it reached England. With the rise of the afternoon tea ritual in the 19th century, credited largely to the Duchess of Bedford, scones became an essential feature of British tea tables. Unlike their Scottish predecessors, English scones were baked rather than griddled, and made lighter with flour, milk, and sometimes butter or cream. Served with clotted cream and jam, scones became an iconic treat synonymous with British high tea culture.

Across the Pond: Scones in America

When scones crossed the Atlantic to the United States, they encountered a whole new range of flavors and styles. American bakers began experimenting with ingredients, adding everything from blueberries to pumpkin and chocolate chips, adapting the scone to suit local tastes. In the U.S., scones are often sweeter and denser, with a variety of glazes, frostings, and fillings, adding extra layers of indulgence.

The Fine Sconehenge Touch

At Fine Sconehenge Baking Co., we’ve taken this tradition and given it a unique twist. Our scones are crafted with an emphasis on low sugar and high flavor, staying true to the balanced taste that made the scone famous, but with a health-conscious approach. We also bring our own blend of creativity, offering varieties inspired by traditional and modern flavors. From classic flavors like Cranberry Orange, to our specialty options like Lemon Raspberry and Maple, each scone is baked with care and culinary passion.

Scones for a New Generation

The evolution of the scone reflects a broader trend in baking: a blending of history with innovation. At Fine Sconehenge, we believe that the best scones are the ones that honor tradition while embracing new tastes and health-conscious choices. As we continue to craft these little wonders, we invite you to savor not only the flavors but the centuries-old story each scone carries with it.

So, next time you bite into a Fine Sconehenge scone, remember you’re experiencing a taste of history — one that has traveled from Scotland to your table, refined and reimagined, yet lovingly tied to its roots.

At Fine Sconehenge Baking Co, we’re committed to providing our customers with baked goods that are both healthy and delicious. With our emphasis on natural, wholesome ingredients and small-batch baking, you can trust that you’re getting a high-quality product that’s good for you.

Our products are known for their simple flavors without the overwhelming sweetness of sugar or corn syrup. We only use the highest quality ingredients with no preservatives and or mixes. We choose to make perishable products without artificial preservatives or other ingredients because we believe in the principles of purity and freshness in food. Our products are always made from scratch, blending traditional artisan baking with innovative flavor combinations. To maintain their purity and freshness, we package our products individually.

 

 

Fine Sconehenge Baking Co.
1320 Flynn Rd Suite B
Camarillo, CA 93012
(805) 389-0033
www.finesconehengebakingco.com



5 Creative Ways to Serve Scones at Your Next Gathering

Scones are a versatile and delicious treat that can elevate any gathering, from a casual brunch to a formal afternoon tea. But why settle for serving them the traditional way when there are so many creative options to explore? Here are five inventive ways to serve scones at your next event that will leave your guests impressed and satisfied.

1. Scone Sandwiches

Transform your scones into delightful sandwiches! Slice them in half and fill them with an array of delicious options like smoked salmon and cream cheese, ham and brie, or roasted vegetables with hummus. This savory twist provides a fun, unexpected way to enjoy scones and adds variety to your table.

2. Scone Dessert Bar

Set up a DIY dessert bar where guests can customize their scones with different toppings. Offer a selection of clotted cream, lemon curd, fresh fruits, whipped cream, and various jams. Add a touch of indulgence with chocolate chips, caramel drizzle, or even a scoop of ice cream. It’s a fun, interactive way to engage your guests and satisfy their sweet cravings.

3. Mini Scone Bites

Perfect for mingling events, cutting scones into mini bites are easy to handle and even easier to enjoy. Serve them with a variety of dips, such as honey butter, flavored cream cheese, or fruit compote. These tiny treats are ideal for those who want to sample multiple flavors without committing to a full-sized scone.

4. Scone Skewers

Add a playful touch to your gathering by threading pieces of scones onto skewers with fresh fruit, cheese, or charcuterie slices. Scone skewers are visually appealing and great for adding a pop of color to your table. They also provide a unique way to mix and match flavors, making them an instant hit at any party.

5. Scone Trifle Cups

Layer scones with fresh fruit, custard, and whipped cream in individual serving cups to create a stunning dessert trifle. This elegant presentation not only looks beautiful but also allows for easy portion control. Customize each layer with different flavors to offer a delightful surprise in every bite.

Scones don’t have to be ordinary; with a little creativity, they can become the star of your next gathering. Try these ideas to turn your scones into something extraordinary, and watch as your guests come back for more!

At Fine Sconehenge Baking Co, we’re committed to providing our customers with baked goods that are both healthy and delicious. With our emphasis on natural, wholesome ingredients and small-batch baking, you can trust that you’re getting a high-quality product that’s good for you.

Our products are known for their simple flavors without the overwhelming sweetness of sugar or corn syrup. We only use the highest quality ingredients with no preservatives and or mixes. We choose to make perishable products without artificial preservatives or other ingredients because we believe in the principles of purity and freshness in food. Our products are always made from scratch, blending traditional artisan baking with innovative flavor combinations. To maintain their purity and freshness, we package our products individually.

 

Fine Sconehenge Baking Co.
1320 Flynn Rd Suite B
Camarillo, CA 93012
(805) 389-0033
www.finesconehengebakingco.com

The Science of Baking: Understanding the Role of Each Ingredient

Welcome to Fine Sconehenge Baking Co., where we believe that every delicious bite begins with a deep understanding of the ingredients we use. Baking is both an art and a science, and knowing the role each ingredient plays can help you create perfect baked goods every time. Let’s dive into the fascinating science of baking and explore how each component contributes to the final product.

Flour: The Foundation of Structure

Flour is the backbone of most baked goods, providing structure and texture. When mixed with water, the proteins in flour form gluten, a network that traps air and gives dough its elasticity. Different types of flour, such as all-purpose, bread, and cake flour, have varying protein contents, which affect the final texture of your baked goods. For instance, bread flour, with its higher protein content, is perfect for chewy, sturdy bread, while cake flour, with less protein, yields tender, delicate cakes.

Sugar: Sweetness and Beyond

Sugar does more than just sweeten your treats. It also plays a crucial role in the texture, color, and moisture of baked goods. Sugar helps to tenderize the dough by inhibiting gluten formation, leading to softer products. During baking, sugar caramelizes, giving your baked goods a beautiful golden color and adding depth to the flavor. Additionally, sugar acts as a humectant, attracting and retaining moisture to keep your treats fresh longer.

Eggs: The Multi-Taskers

Eggs are versatile ingredients that provide structure, leavening, color, and flavor. The proteins in eggs coagulate during baking, helping to set the structure of cakes, cookies, and other baked goods. Eggs also trap air when beaten, contributing to the leavening process and creating a light, airy texture. The yolks add richness and color, while the whites can be whipped to create foams for meringues and soufflés.

Butter and Fats: Flavor and Tenderness

Fats, such as butter, shortening, and oil, add flavor, moisture, and tenderness to baked goods. They coat the flour proteins, preventing them from fully hydrating and forming gluten, which results in a more tender product. Butter, in particular, adds a rich flavor and contributes to the flakiness of pastries and the creaminess of cookies. The type and amount of fat used can significantly affect the texture and taste of your baked treats.

Leavening Agents: The Rise of Baking

Leavening agents, such as baking powder, baking soda, and yeast, are responsible for the rise and lightness of baked goods. Baking soda and baking powder release carbon dioxide gas when they react with acidic ingredients or heat, causing the dough to expand and create a light, airy texture. Yeast, a living organism, ferments sugars in the dough, producing carbon dioxide and contributing to the complex flavors in bread.

Liquid Ingredients: Binding and Hydration

Liquids, including water, milk, and juices, are essential for hydrating dry ingredients and dissolving sugars and salts. They also help to create steam during baking, which contributes to the leavening process and the development of a light, airy texture. The type of liquid used can influence the flavor and texture of your baked goods. For example, milk adds richness and can help to create a tender crumb, while water yields a crisper crust in bread.

Salt: The Flavor Enhancer

Salt is a crucial ingredient in baking, enhancing the flavors of other ingredients and balancing sweetness. It also strengthens the gluten network, improving the texture and structure of doughs and batters. Even in sweet recipes, a pinch of salt can make a significant difference in the overall flavor profile of your baked goods.

Our products are known for their simple flavors without the overwhelming sweetness of sugar or corn syrup. We only use the highest quality ingredients with no preservatives and or mixes. We choose to make perishable products without artificial preservatives or other ingredients because we believe in the principles of purity and freshness in food. Our products are always made from scratch, blending traditional artisan baking with innovative flavor combinations. To maintain their purity and freshness, we package our products individually.

 

Fine Sconehenge Baking Co.
1320 Flynn Rd Suite B
Camarillo, CA 93012
(805) 389-0033
www.finesconehengebakingco.com

Baking for Beginners: Essential Tools and Techniques

Embarking on your baking journey can be an exciting and rewarding experience, but it’s essential to have the right tools and techniques to set yourself up for success. Whether you’re dreaming of whipping up fluffy scones or decadent cakes, the team at Fine Sconehenge Baking Co. is here to guide you through the essentials of baking for beginners.

Quality Baking Equipment

Investing in quality baking equipment is the first step toward achieving bakery-worthy results. Here are some essential tools every beginner baker should have in their arsenal:

  • Mixing bowls: Opt for a variety of sizes to accommodate different recipes.
  • Measuring cups and spoons: Accurate measurements are crucial for baking success.
  • Whisk and spatula: These versatile tools are essential for mixing and folding ingredients.
  • Baking pans: Start with basic pans such as cake pans, muffin tins, and baking sheets.
  • Oven thermometer: Ensure your oven is calibrated correctly for precise baking temperatures.

Understanding Ingredients

Understanding the role of ingredients in baking is key to creating delicious treats. Familiarize yourself with common baking ingredients and their functions:

  • Flour: Provides structure and texture in baked goods. Different types of flour, such as all-purpose, cake, and bread flour, yield different results.
  • Leavening agents: Ingredients like baking powder and baking soda help baked goods rise.
  • Fat: Butter, oil, and shortening add moisture and richness to baked goods.
  • Sugar: Sweetens baked goods and contributes to texture and browning.
  • Eggs: Bind ingredients together and add structure and richness to baked goods.

Mastering Basic Techniques

While baking may seem intimidating at first, mastering a few basic techniques will set you on the path to baking success:

  • Mixing: Learn the difference between mixing methods such as stirring, folding, and creaming.
  • Kneading: Essential for working with dough, kneading helps develop gluten and create a smooth texture.
  • Rolling: Whether you’re rolling out pie dough or shaping cookie dough, mastering rolling techniques will ensure even results.
  • Decorating: Experiment with piping, frosting, and decorating techniques to add the finishing touches to your baked creations.
  • Measuring: Accurate measurements in baking are crucial for achieving precise chemical reactions, ensuring consistent texture, flavor, and overall success of the final product.

Patience and Practice

Baking is as much a science as it is an art, and like any skill, it requires patience and practice. Don’t be discouraged by the occasional mishap – every baker faces challenges along the way. Embrace the learning process, experiment with new recipes, and don’t be afraid to make mistakes. With time and practice, you’ll hone your skills and become a confident baker in no time.

Start Your Baking Journey with Fine Sconehenge Baking Co.

Whether you’re a novice baker or a seasoned pro, Fine Sconehenge Baking Co. is your partner in baking success. From our wholesale products to expert tips and guidance, we’re here to help you achieve delicious results every time. Get started on your baking journey today and discover the joy of creating homemade treats that delight the senses and warm the soul.

Our products are known for their simple flavors without the overwhelming sweetness of sugar or corn syrup. We only use the highest quality ingredients with no preservatives and or mixes. We choose to make perishable products without artificial preservatives or other ingredients because we believe in the principles of purity and freshness in food. Our products are always made from scratch, blending traditional artisan baking with innovative flavor combinations. To maintain their purity and freshness, we package our products individually.

 

Fine Sconehenge Baking Co.
1320 Flynn Rd Suite B
Camarillo, CA 93012
(805) 389-0033
www.finesconehengebakingco.com

Sweetening Baked Goods Without Refined Sugar

At Fine Sconehenge Baking Co, we are passionate about creating delectable baked goods that not only delight the taste buds but also cater to a variety of dietary preferences and health-conscious individuals. We understand the importance of offering alternatives to refined sugar, a sweetener that many people are trying to reduce or eliminate from their diets. In this article, we’ll explore different ways to sweeten baked goods without using refined sugar, offering you a range of natural and healthier options that will enhance your culinary creations.

Honey, Nature’s Liquid Gold

Honey is a classic natural sweetener that can add a delightful flavor and aroma to your baked goods. It’s rich in antioxidants, vitamins, and minerals. When using honey, remember that it is sweeter than sugar, so you’ll need less. Replace each cup of sugar with ¾ cup of honey and reduce the liquid in the recipe by 1/4 cup. Honey pairs wonderfully with recipes like honey whole wheat bread, granola bars, or oatmeal cookies.

Maple Syrup, the Amber Elixir

Maple syrup is another fantastic natural sweetener that brings a unique and earthy sweetness to your baking. It’s packed with essential nutrients like manganese and zinc. Substitute sugar with maple syrup in a 1:1 ratio. Enjoy maple syrup in pancakes, waffles, muffins, and even drizzled over scones.

Medjool Dates, Nature’s Candy

Medjool dates are a natural source of sweetness and offer a luscious caramel flavor. To use dates as a sweetener, remove the pits, soak them in warm water, and blend them into a smooth paste. You can replace sugar with date paste in a 1:1 ratio. This technique works beautifully in brownies, energy bars, and date-sweetened oatmeal cookies.

Applesauce, the Unsung Hero

Applesauce is an excellent ingredient for sweetening baked goods while adding moisture. It’s particularly useful in recipes where sugar contributes to the texture, such as cakes and muffins. Substitute sugar with unsweetened applesauce in a 1:1 ratio and slightly reduce the amount of liquid in your recipe. Applesauce can make your baked goods wonderfully moist and tender.

Banana, the Versatile Sweetener

Ripe bananas are a versatile natural sweetener. Mash them and use them to sweeten your recipes. Bananas are perfect for making healthier versions of banana bread, muffins, and pancakes. Depending on your recipe and personal preference, you can use mashed banana as a complete sugar substitute or combine it with other natural sweeteners.

Coconut Sugar, the Low-Glycemic Option

Coconut sugar is derived from the sap of coconut palm trees and is considered a low-glycemic sweetener. It has a mild caramel flavor and can be used as a 1:1 replacement for refined sugar. It works well in a variety of baked goods, from cookies to cakes and muffins.

Stevia, the Zero-Calorie Sweetener

Stevia is a natural sweetener derived from the leaves of the Stevia plant. It is much sweeter than sugar, so a little goes a long way. Use stevia as a sugar substitute in recipes, following the manufacturer’s instructions, and remember that it might have a slight aftertaste for some people. It’s an excellent choice for those looking to reduce their calorie intake.

At Fine Sconehenge Baking Co, we believe that baking without refined sugar doesn’t mean sacrificing taste and quality. These natural sweeteners offer you an array of options to sweeten your baked goods while enhancing their flavors and textures. Experiment with these alternatives to find the perfect fit for your recipes, and enjoy the benefits of healthier, more wholesome baking. Your taste buds and your body will thank you for it!

Our products are known for their simple flavors without the overwhelming sweetness of sugar or corn syrup. We only use the highest quality ingredients with no preservatives and or mixes. We choose to make perishable products without artificial preservatives or other ingredients because we believe in the principles of purity and freshness in food. Our products are always made from scratch, blending traditional artisan baking with innovative flavor combinations. To maintain their purity and freshness, we package our products individually.

 

Fine Sconehenge Baking Co.
1320 Flynn Rd Suite B
Camarillo, CA 93012
(805) 389-0033
www.finesconehengebakingco.com



The Magic of The Milliard Reaction

In the enchanting world of baking, where the alchemy of ingredients transforms simple mixtures into delectable delights, one crucial process takes center stage – the Milliard Reaction. As we embark on a culinary journey through the artistry of Sconehenge Baking Co., let’s delve into the science behind this phenomenon and understand how it works its magic in the oven.

What Is The Milliard Reaction?

The Milliard Reaction, also known as non-enzymatic browning, is a complex series of chemical reactions that occur between amino acids and reducing sugars when exposed to heat. Named after the British chemist John Millard, this reaction is responsible for the golden-brown hues, enticing aromas, and irresistible flavors in various baked goods.

The Key Players

Amino Acids

Amino acids are the building blocks of proteins found in ingredients like flour and eggs. As heat is applied during baking, these amino acids undergo a cascade of reactions with other components, setting the stage for the Milliard Reaction.

Reducing Sugars

Commonly found in ingredients such as sugar and honey, reducing sugars undergo caramelization and Maillard browning during baking. This reaction is responsible for the rich color and distinctive taste of many baked treats.

The Stages of the Milliard Reaction:

Sugar Breakdown

At the initial stage, heat causes the breakdown of sugars into simpler compounds. This process involves the fragmentation of sugar molecules, leading to the creation of various flavor and color compounds.

Amadori Rearrangement

A crucial step in the Milliard Reaction, the Amadori rearrangement, results in the formation of new compounds that contribute to the characteristic flavors and aromas associated with well-baked goods.

Caramelization

Simultaneously, caramelization occurs, giving baked treats their distinctive brown color. The interaction between sugars and heat produces a wide array of flavorful compounds that tantalize the taste buds.

Complex Flavor Development

As the Milliard Reaction progresses, a myriad of volatile compounds emerges, contributing to the intricate flavor profile of baked goods. These compounds create the delightful taste and aroma that make every Sconehenge creation a culinary masterpiece.

At Sconehenge Baking Co., the understanding and mastery of the Milliard Reaction are integral to the art of crafting exceptional baked treats. From the buttery layers of a croissant to the golden crust of a perfectly baked scone, this reaction plays a pivotal role in creating a symphony of flavors and textures.

As we savor the delights from Sconehenge Baking Co., let’s appreciate the alchemical wonders happening in the oven. The Milliard Reaction, with its intricate dance of amino acids and reducing sugars, elevates the baking experience to new heights. So, the next time you indulge in a warm, golden-brown pastry, remember – it’s not just a treat for your taste buds; it’s a celebration of the science and artistry behind the Milliard Reaction.

Our products are known for our simple flavors without the overwhelming sweetness of sugar or corn syrup. We only use the highest quality ingredients with no preservatives and or mixes. We choose to make perishable products without artificial preservatives or other ingredients because we believe in the principles of purity and freshness in food. Our products are always made from scratch, blending traditional artisan baking with innovative flavor combinations. To maintain our purity and freshness, we package our products individually.

 

Fine Sconehenge Baking Co.
1320 Flynn Rd Suite B
Camarillo, CA 93012
(805) 389-0033
www.finesconehengebakingco.com

How Can You Know if a Substitute Ingredient Will Work in a Baked Good?

Whether you’re a seasoned baker or a kitchen novice, the occasional need for ingredient substitution is inevitable. But how can you be sure that a substitute will work seamlessly in your favorite recipes? Let’s unravel the mystery of ingredient substitution and ensure your baking endeavors are always a resounding success.

Understand the Purpose of the Ingredient

Before reaching for a substitute, it’s crucial to understand the role of the original ingredient in the recipe. Ingredients contribute not only to the flavor but also to the texture, structure, and moisture content of the final product. For example, substituting butter with oil might impact the texture of a cookie, while swapping baking powder for baking soda could affect the rise of a cake.

Consider Flavor Profiles

Every ingredient carries a distinct flavor profile. When substituting, choose ingredients with similar taste characteristics to maintain the intended flavor of the dish. Fine Sconehenge Baking Co. takes pride in our unique flavor combinations, so preserving these profiles is essential. For instance, if a recipe calls for almond extract, substituting it with vanilla extract might alter the intended taste.

Texture Matters

Texture is a crucial element in baking, especially for scones and other delicate treats. Pay attention to the texture of the original ingredient and select a substitute with comparable properties. For example, using Greek yogurt instead of sour cream might maintain the desired moisture content and richness in a scone recipe.

Consider Moisture Content

Balancing moisture is vital in baking. Ingredients like applesauce or mashed bananas can substitute for fats in some recipes without compromising moisture content. However, be cautious when making these swaps, as excessive moisture can lead to undesirable results.

Understanding Leavening Agents

Leavening agents, such as baking powder and baking soda, play a pivotal role in achieving the right rise in baked goods. It’s crucial to understand the difference between these agents and how they interact with other ingredients. Substituting one for the other can impact the texture and taste of the final product.

Test in Small Batches

Before committing to a full recipe overhaul, conduct small-scale tests to assess how your chosen substitute performs. This precautionary step allows you to make adjustments without wasting precious ingredients and time.

Educate Yourself on Specialty Ingredients

Fine Sconehenge Baking Co. often incorporates specialty ingredients for our unique properties. If a recipe calls for a specific type of flour, sweetener, or dairy product, familiarize yourself with potential substitutes that maintain the integrity of the dish.

At Fine Sconehenge Baking Co., we encourage culinary exploration, and a willingness to experiment with ingredient substitution can lead to delightful surprises. However, armed with a solid understanding of the functions of each ingredient and our potential substitutes, you can confidently embark on your baking journey, secure in the knowledge that your creations will mirror the excellence of Fine Sconehenge’s original recipes. Happy baking!

Our products are known for our simple flavors without the overwhelming sweetness of sugar or corn syrup. We only use the highest quality ingredients with no preservatives and or mixes. We choose to make perishable products without artificial preservatives or other ingredients because we believe in the principles of purity and freshness in food. Our products are always made from scratch, blending traditional artisan baking with innovative flavor combinations. To maintain our purity and freshness, we package our products individually.

 

Fine Sconehenge Baking Co.
1320 Flynn Rd Suite B
Camarillo, CA 93012
(805) 389-0033
www.finesconehengebakingco.com

The Art of Perfectly Flaky Scones

Tips and Techniques from Fine Sconehenge Baking

There’s something truly special about biting into a perfectly flaky scone—its buttery layers gently giving way to reveal a delicate texture and satisfying flavor. Achieving that ideal balance of lightness and flakiness can be a true art. Fine Sconehenge Baking Co. has mastered this craft, and in this article, we delve into their secrets, sharing valuable tips and techniques to help you create your own batch of perfectly flaky scones that will impress even the most discerning palates.

  1. Cold Ingredients and Proper Mixing

One of the key factors in achieving flaky scones is working with cold ingredients. Start by chilling your butter and using cold milk or cream. The cold butter creates pockets of steam as it melts in the oven, contributing to the flakiness. Cut the butter into small pieces and incorporate it into the dry ingredients using a pastry cutter or your fingertips. The goal is to create pea-sized butter pieces that will later melt and create those coveted flaky layers. Be careful not to overmix the dough; a few small lumps of butter remaining is perfectly fine.

  1. Handling the Dough with Care

Once you’ve mixed the dough, it’s important to handle it with care to avoid overworking it. Turn the dough out onto a lightly floured surface and gently knead it a few times, just enough to bring it together. Pat it into a rectangle or circle, depending on the shape you desire for your scones, and remember not to press too hard. Overhandling the dough can result in tough scones instead of the desired flakiness.

  1. The Power of Resting and Chilling

Resting and chilling the dough are crucial steps in achieving flaky scones. After shaping the dough, allow it to rest in the refrigerator for about 20-30 minutes. This helps relax the gluten, ensuring a tender texture. It also gives the butter a chance to firm up again, which promotes flakiness during baking. If you have the time, you can even chill the shaped scones for an additional 10-15 minutes before baking, further enhancing the desired texture.

  1. The Right Baking Temperature and Time

To achieve the perfect balance of a golden crust and a flaky interior, it’s important to bake your scones at the right temperature and for the appropriate time. Preheat your oven and place your baking tray on the middle rack to ensure even heat distribution. Baking at a moderately high temperature, typically around 400°F (200°C), encourages a quick rise and browning while keeping the interior tender and flaky. Bake the scones until they turn a beautiful golden color, usually around 15-20 minutes, depending on their size and thickness.

  1. Enjoying Scones at Their Peak

Scones are best enjoyed fresh out of the oven when they are at their peak of flakiness. Serve them warm, perhaps with a dollop of clotted cream, a spoonful of jam, or a drizzle of glaze. The contrast between the crisp outer crust and the tender, buttery interior is a delight to the senses. However, if you have leftovers, you can refresh them by briefly warming them in the oven or toasting them to revive their flakiness.

Don’t want to bake scones yourself? Try one of our freshly-made, individually-wrapped scones!

Our products are known for their simple flavors without the overwhelming sweetness of sugar or corn syrup. We only use the highest quality ingredients with no preservatives and or mixes. We choose to make perishable products without artificial preservatives or other ingredients because we believe in the principles of purity and freshness in food. Our products are always made from scratch, blending traditional artisan baking with innovative flavor combinations. To maintain their purity and freshness, we package our products individually.

 

Fine Sconehenge Baking Co.
1320 Flynn Rd Suite B
Camarillo, CA 93012
(805) 389-0033
www.finesconehengebakingco.com

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