What makes us different from other scones

My brother once said, "Sis, you are doing for scones, what Cheesecake Factory did for cheesecake."

There are a lots of things that set us apart from the competition.

Texture. A major difference between our scones and the scones available everywhere else, texture. I have coined the phrase "soft-baked" to describe the texture of our scones. There is no need to dip our scones in tea, in order to get them down. Although, they are a delightful addition to your cup of tea, espresso, coffee or Iced Skinny Mocha Latte.

Baked Good Hybrid. Put simply our scone is a hybrid. It's a cross between a scone and a cookie, a scookie or the un-scone, if you will. It has the taste and shape of a traditional scone, but the texture and mix-ins of a soft baked cookie.

Size. We offer three sizes. The most popular are the mini. With the mini you get a taste without the "guilt" of eating a whole scone. If you want a little more, try our "regular" scone, it's about the size of two mini scones put together. Or if you have a real craving for our scones, get the jumbo. It's huge and should satisfy any craving you might have.

Funky Flavors. Another difference, the flavors, yes we have the traditional flavors, currant, blueberry, cran-orange, chocolate chip, you name it. Our twist, the off the wall flavors we offer, like the Elvis (fresh banana, peanut butter), Hawaiian Death by Chocolate (a cocoa scone, with white chocolate chips, chopped macadamia nuts), or S'more scone (graham cracker, marshmallow, chocolate bar chunks). Brace yourself... there are about 30 other flavors in the arsenal, not yet available to the public. Only our official tasters have had the opportunity to taste such scone flavors as Oatmeal Apple Pie and The Chandra (fresh banana, chocolate chip and peanut butter). No ingredient is off limits. If you can dream it up, we can make it.

Preservative-free. We are preservative -free. We have done away with the chemicals you can't pronounce to make our product shelf stables for weeks or years. Yes, we have a shorter shelf life, but we believe preservative-free is the way to go.

Fresh Baked. Our scones are baked to order and shipped directly to clients.

Handmade. Our products are made by hand, which accounts for the slight variations in size and shape.

Eco-Friendly Green Packaging. We care about the environment and the impact our company can have on the environment at large; that is why we use green packaging. The containers our products are packaged in are made from PLA, a corn-based, 100% renewable resource that is a compostable eco-friendly alternative to traditional plastic containers.

Scone Stories. There is a story to explain the name or creation of our non-traditionally flavored scones. For example, The S'more scone, my personal favorite...came about after returning from a camping trip down to Mexico with some friends. Who can go camping and not have s'mores? Well, when we returned, although, I had probably eaten my weight in s'mores, I wanted more. Ding, light bulb, the s'more scone the perfect avenue to have s'more (in a less messy form) anytime I want. Or the Chandra scone, this one was named after one of my friend's, yes you guessed it, Chandra, who was hooked on our scones at first bite. She is one of a fortunate few who is an official scone taster, and the chocolate chip, banana, peanut butter scone was her favorite hands down. So one day, she asked when are you going to make the chocolate chip, banana, peanut butter scone available? Next thing you know, we were all calling it the Chandra.

Scone Beginnings

Now, let's go back in time. The time, 4 years ago, I was living in San Francisco. I was gainfully unemployed and searching for a new career. This led to working for a caterer in San Rafel and taking countless cooking classes at the local California Culinary Academy. They had a weekend program for people like me who loved to cook, but want to learn something beyond chicken basics.

I wanted a challenge, so I signed up for the Breakfast Breads and Muffins class. We learned how to make crossiant dough from scratch. Wow, what a process and enough butter to kill a small village. I digress. One of the most interesting breads to me...the scone. Before that class, I had never had a scone or even a desire to eat a scone. I love the process of cutting the butter into the dough, we did this by hand...and I was hooked. When we finished, I have to admit, I was really disappointed. It was dry, crusty, and heavy (like a rock in the bottom of my stomach) but the flavor was good.

Over the next 6 months, I worked (I had all the time in the world. I was working only a couple hours a week for the caterer) on the recipe. Tweaking it and adjusting it. I was hooked. I knew I could perfect it and create a better scone.

So fast forward to December 2005. I had just moved back to the South Bay. I had no money and Christmas was around the corner. I have a pretty big expended family to buy gifts for... and the thought came to me...who doesn't love baked goods!??! So I baked my little heart out and hoped everyone would like my version of the "scone".

Well, I am happy to say, everyone raved. But hey, they are family, right, they can't really tell me the truth. I knew I had a good recipe, when months later, everyone was still talking about my scones.

Thus, my obsession with creating the perfect scone, was born.