About Our Scones
I started making scones in the mid 1990s as a hobby and source of enjoyment for my family.
Through the years I had been encouraged many times by many kind people to commercialize
my hobby. Finally, in 2007, as the encouragement reached a peak, it was clear that is was time
to take the leap of faith and start Andrea's Bakery. I hope you enjoy our scones as much as we
enjoy producing them.
- Andrea
Care and Handling
Suggested serving: At least one per person, though we doubt you can stop there.
Heating suggestions: Fresh scones are delicious at room temperature. If you would like a little
warmth added, or looking to freshen up a scone that is a day or two old, microwave on high for
about six seconds. For frozen scones, we suggest microwaving for 15 to 20 seconds.
Storage: Whatever you are not going to eat within 48 hours we suggest freezing to maintain
freshness. Put them in a sealable plastic bag or container before freezing. For scones that
contain fresh fruit, we recommend freezing them if not consumed within 24 hours.
Through the years I had been encouraged many times by many kind people to commercialize
my hobby. Finally, in 2007, as the encouragement reached a peak, it was clear that is was time
to take the leap of faith and start Andrea's Bakery. I hope you enjoy our scones as much as we
enjoy producing them.
- Andrea
Care and Handling
Suggested serving: At least one per person, though we doubt you can stop there.
Heating suggestions: Fresh scones are delicious at room temperature. If you would like a little
warmth added, or looking to freshen up a scone that is a day or two old, microwave on high for
about six seconds. For frozen scones, we suggest microwaving for 15 to 20 seconds.
Storage: Whatever you are not going to eat within 48 hours we suggest freezing to maintain
freshness. Put them in a sealable plastic bag or container before freezing. For scones that
contain fresh fruit, we recommend freezing them if not consumed within 24 hours.
About Us
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Where did the Term "Scone" come from On the origins of the scone: from Food History: The History of Scones This Scottish quick bread is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today's versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, squares and diamonds. Andrea's scones are mostly round. According to Webster's College dictionary Scones originated in Scotland between the years 1505 and 1515. |
| Types of Scones Available from Andrea's Our scones are made with only the finest ingredients and are available fresh baked. Note that our scones are made using fresh eggs. Currently we offer these types of scones: Cinnamon Chip Surprise (A favorite) Luscious Lemon Poppyseed (Andrea's Specialty!) Cranberry Orange Delight (New!) Triple Chocolate Supreme Original Currant (Raisin) Cheery Cherry Almond Pumpkin with Crumb Topping (New!) Chocolate Orange (New!) Classic Plain (add preserves or clotted cream to taste!) Mixed Berries Galore (Blueberries, Cranberries, and Cherries) Feel free to send us an email if you would like to suggest other flavors or varieties that you would like to see available in the future. Allergen Notice: Some of the products used in the scones are packaged in a facility that also process products containing peanuts, tree nuts, soybeans, milk, eggs, fish, crustacean shellfish, chocolate, and wheat. |
