Derbyshire-based Stacey’s Bakery has kicked off a ‘Scone of the Month’ initiative with the launch of a Maple & Walnut Scone.
The bakery, which has shops in Ilkeston, Heanor and Eastwood, has rolled out the sweet, spiced winter treat after several months in development. The resultant scone features walnuts, sultanas, and warming winter spices, including cinnamon, nutmeg and ginger, in the dough which is finished with a glossy maple glaze. The scone is priced at 85p.
Managing director of the family-run business David Stacey said the bakery had been working on the new recipe “for quite a while”.
“Getting the balance right between the spices, the sweetness of the maple and the crunch of the walnuts took time. We wanted it to be perfect before putting it on the shelves,” he said.
The scone embraces “homely, cosy flavours”, with Stacey adding “it’s the kind of treat you want with a hot cuppa after coming in from the cold”.
Although the bakery hasn’t revealed what the next Scone of the Month flavour will be, the firm hinted that it would be festive.
The MD added that the new range reflects the bakery’s longstanding commitment of taking traditional products and giving them a fresh twist with new flavours.
“We may be introducing new flavours, but the way we make our scones hasn’t changed for generations. Everything is mixed by hand, baked fresh every day, and made with the same care that has kept customers coming back for decades,” he said.
The business bakes around 140,000 scones a year with some organisations ordering hundreds each week. Store customers have made the sultana scone the firm’s top selling flavour, closely followed by the cherry scone. Cheese, blueberry, and raspberry variants are also available alongside plain scones as well as a cranberry & almond one which was originally a Christmas special but has been added to the year-round range.
Stacey’s Bakery has also recently revamped its loaf line-up with the addition of its ‘most wholesome loaf yet’. The Seeded Sourdough, priced at £2 for a small loaf and £3.50 for a large one, counts pumpkin seeds, red quinoa, mountain lentils, chia seeds, and puffed rye malt among the ingredients. Described as having a chewy texture and rich, malty flavour, the loaf is based on the bakery’s original sourdough which is fermented between for between one and three days.
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