✦ Est. 2026 · South Jersey

Scone Sourcery.

Your Source for Scones.

Five scones, one guy, a home oven, and a little too much care about butter. Reserve a box now — I start baking this fall.

See the five Need them today?

✦ The whole menu

Five scones. That’s the spell.

Five, because I caved. Four was the plan; honey & chocolate chip had other ideas. Every one’s $4 — mix a box however you like. (The sourcery is real; the sorcery is just very good butter.)

Brown Butter & Sea Salt

Nutty browned butter, a crack of flaky salt. Not too sweet. The one I’d hand you first.

$40

Wild Blueberry & Lemon

Wild blueberries that pop, a hit of lemon zest. Bright, jammy, gone fast.

$40

III

Sharp Cheddar & Chive

savoury

Aged cheddar gone crisp at the edges, fresh chive. Breakfast, handled.

$40

Maple Pecan

Toasted pecans, a real-maple glaze that sets to a thin crackle. Cozy, autumn, dangerous.

$40

Honey & Chocolate Chip

Wildflower honey and dark chocolate chips. The sweet one, the crowd-pleaser — the reason I caved on a fifth.

$40

$4 each · half-dozen $22 · dozen $40. Mix them however you like. Reserve →

✦

✦ Pickup

Come and get ’em.

Reserve a box and grab it warm at the pickup window in South Jersey. Free, and the scones are at their absolute best.

✦ Delivery

I drive them over.

Around town I’ll bring the box to your door for a few honest bucks. They ride shotgun and show up warm.

✦ Parties

I’ll bake for your thing.

Backyard, book club, cubicle birthday — tell me the headcount and I’ll bring a spread. Casual catering; I own one oven.

✦ The emergency line

Same-day scones.

Empty snack table, game about to start, quiet panic setting in? I keep a small batch on hand — so a reasonably-sized order can get same-day rush delivery, to your door, for a little extra cheddar. Text me the word RUSH and panic later.

Big spreads still want a day’s notice. Same-day’s for a reasonable box, while the batch lasts.

Text RUSH to (321) 788-2555

✦ How this goes

Pick. Reserve. Nod.

iBuild a box off the five above.
iiReserve it — no money down, pay when they’re warm.
iiiI text you when they’re baked.
ivYou grab it, or I drive it over. We nod. Everybody wins.

✦ Claim a box

Reserve yours.

I start baking this fall (the permit’s in the oven). But dibs open right now — no money down, pay when they’re warm.

✦ The bakehouse

One guy, one oven, old-country roots.

Scones are Scottish — so it’s a little on-brand that I’m mostly Nordic with a good pour of Scottish, Irish, and a splash of northern German in me. Close enough that butter and cold hands feel like an inheritance. It’s one pair of those hands, a home oven in South Jersey, and five scones I won’t stop fussing over.

I fell for scones young — the smell filling the whole house, everybody drifting toward the oven like it was pulling them in. That pull is the only sourcery I deal in: the warm hush right before something good comes out. The star on the seal is for that. I’d like to hand a little of it to you.