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Home / Uncategorized / Naughty & Nice Dark (coffee liqueur, ground espresso, dark chocolate)

Seasonal Naughty & Nice

Naughty & Nice Dark (coffee liqueur, ground espresso, dark chocolate)

$3.25 – $13.75

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Naughty & Nice Dark (coffee liqueur, ground espresso, dark chocolate) quantity

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Pinehurst@pinesconecafe.com

Pine Scone Cafe Pinehurst
MON thru SAT | 7 - 4
SUN | 7 - 2
905 Linden Road
Pinehurst, NC 28374
910.992.4783

Our Pine Scone Story

Once upon a beautiful Sandhills morning, Rae Anne Kinney was headed to a local coffee shop for a latte but was craving her favorite pastry pairing, a scone. Out of the clear blue Carolina sky the name “Pine Scones” popped into her head. The name was so compelling, it led to the creation of her unique, award winning scone recipes. Today, people rave about them and are willing to drive from a distance to get Sconed!

Rae Anne began Pine Scones of the Sandhills as a home-based artisan bakery in July of 2009. Her freshly baked scones were delivered to local coffee shops, directly to customers, and sold at Moore County Farmers Markets. Over time, Pine Scones outgrew her home operation and in March of 2016 the first retail store was opened in Pinehurst, NC. The second, larger location in Southern Pines, NC makes it possible to share our award winning Pine Scones with an even broader community. Our motto: "Everybody Must Get Sconed!"

On behalf of all of us at Pine Scone Café, we hope you enjoy visiting us as much as we enjoy serving you! CLOSE

BAKING INSTRUCTIONS: Keep dough frozen until ready to bake. Thaw overnight in refrigerator* or on counter for 30 minutes (until dough can be cut through easily). Dough logs are designed to be cut into (20) bite sized scones or cut and reformed into (5) full sized scones. Place on a greased cookie sheet spaced at least 1" apart. Sprinkle sweet scones with sugar if desired. Bake in a preheated 385F (360F Convection) oven for 14 mins (bites) to 16 mins (full size) or until lightly browned. Enjoy warm from the oven with people you love! *Note: Refrigerated dough needs to be baked within 48 hours for best results.

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