Scone
The British scone. Tender, slightly crumbly, lightly sweet, baked just until the top sets golden. Split warm and serve with jam and clotted cream (Devon: cream first, jam.
The British scone. Tender, slightly crumbly, lightly sweet, baked just until the top sets golden. Split warm and serve with jam and clotted cream (Devon: cream first, jam on top; Cornwall: jam first, cream on top, the argument continues).
- Vegetarian option
- Bakery pastry
- Baked for Melbourne Bakehouse customers in Port Melbourne.
- Available for takeaway
About Scone
The British scone. Tender, slightly crumbly, lightly sweet, baked just until the top sets golden. Split warm and serve with jam and clotted cream (Devon: cream first, jam on top; Cornwall: jam first, cream on top, the argument continues).
At Melbourne Bakehouse
Baked for Melbourne Bakehouse customers in Port Melbourne.
Availability can vary through the day; ordering ahead is recommended for larger quantities.
How to enjoy Scone
Best enjoyed fresh. Ask our team for serving guidance if you are ordering ahead.
- Vegetarian option
- Bakery pastry
- Baked for Melbourne Bakehouse customers in Port Melbourne.
- Available for takeaway
| Dietary | |
|---|---|
| Allergen Info | Contains Dairy, Contains Gluten |
| Style | Pastry |
| Serving format | Pastry |
| Ingredients | Ask our team for current ingredients or packaging details. |
| Allergen summary | Contains dairy |
| Cross-contact | Prepared in a kitchen that handles gluten, dairy, eggs, soy, tree nuts, peanuts and sesame. Packaged products may have their own label information. |
| Ordering note | Availability can vary through the day; ordering ahead is recommended for larger quantities. |
| Storage | Best enjoyed fresh. Keep refrigerated where appropriate. |
| Origin | Prepared or available at Melbourne Bakehouse, 210 Bay Street, Port Melbourne. |