The SconeWitch Kitchen: Where the Magic Happens

Have you ever wondered how our scones are made? If you’ve been in our locations on Beechwood or Elgin, you’ve probably noticed that there isn’t much room for baking, and you’d be right. Our scones are all made fresh daily at our central kitchen on Cyrville, and driven directly to our stores to be baked.

In our kitchen, our team of bakers work like maniacs to make upwards of three thousand scones per day (yes, they are heroes). And since we still do everything by hand, ensuring that our stores are well stocked is truly a daunting mission.

Today, we’re going to look at how our kitchen operates.

(For those of you who eat our wheat-free scones, bear in mind that this process does not apply. They’re made in a different part of our kitchen with different equipment).

Step One: Ingredients

Heaps upon heaps of flour.

All scones (with the exception of our wheat-frees) start with some basic ingredients: flour, dairy, and butter—lots and lots of butter. The exact quantities and combinations of these ingredients are a closely-guarded secret known only by a few at the SconeWitch.

The scone process starts by prepping these ingredients.

Ingredients for our lemon poppyseed and orange cranberry scones.

The dry ingredients are mixed at our rolling station (more on this later) and the wet ingredients are slowly mixed in. All our mixing and stirring is done by hand.

Dry ingredients being mixed.

Step Two: The Incredible Rolling Table

At the SconeWitch, we do everything by hand. Our only concession to modern convenience is our rolling table, custom made to spare the backs of our bakers (because for real, 3000 scones is a lot).

Once the dough is made, we plunk it on the rolling table, and under the careful control of our bakers, the machine gets to work.

Pretty cool, right?

Step Three: Cutting the Scones

After multiple passes of the rolling table, the dough is ready to be cut.

Cutting cheddar scone dough.

Depending on the flavour, a variety of shapes are used: triangles for our feta, squares for our savoury, and round for our sweet.

Cutting vanilla cream scone dough.

Once the shapes are cut, some flavours are swiped with an egg wash and sprinkled with sugar before being packed into our truck. Then they’re shipped out to our stores to feed our hungry guests.

And that’s the SconeWitch scone process! Any surprises? Questions? Comment below!