Pull it apart
while it's warm.

A small baked good from Britain, made with flour and butter — closer to a soft bread roll than to a cake. Barely sweet on its own, split open and eaten with jam, cream or butter. Most people in Malaysia have had one in Cameron Highlands or at a hotel afternoon tea.

The scones people drive up to Cameron for are English cream-tea scones — the same tradition ours belong to. We bake them to order in Cheras and deliver across the Klang Valley, so the warm-from-the-oven part survives without the three-hour drive. If you are headed up anyway, have them with the strawberries; if not, ours are baked the morning you collect.

Neither, strictly — it belongs to the quick breads: raised with baking powder rather than yeast, so it bakes in minutes and has a crumb richer than bread but far less sweet than cake. If you have to pick a side, it eats like bread: split, spread, gone.

Strictly, no — a pastry is built from laminated or shortcrust dough, and a scone is a quick bread, raised with baking powder. But in Malaysia "pastry" tends to mean the whole bakery counter, scones included, and that is the shelf ours would sit on — beside the croissants rather than the cakes.

An American biscuit is the scone's savoury cousin — flakier, unsweetened, served hot under gravy or fried chicken. A scone is sturdier and a touch sweet, made to be split and spread. And in Malaysia “biscuit” usually means a cookie, which is neither: ours are the British kind, eaten with jam and cream.

A scone goes dry three ways: butter that warms and melts into the flour before it reaches the oven, dough that never rests, and a bake that then sits on a shelf. Ours is made the slow way — cold butter folded through by hand, rested overnight so it re-sets, then baked hot and fast on the morning you collect, crisp outside and soft within. Eaten that day, they are not dry. The day after, three minutes in the oven brings them back.

Every flavour starts the same: flour, butter, whipping cream, sugar, baking soda and egg yolk. Cranberry adds cranberry. Earl Grey adds cream cheese, Earl Grey and Earl Grey Tea. Lemon adds cream cheese, corn starch and lemon. Matcha adds cream cheese, cranberry and matcha powder. Nothing in them to make them keep longer than they honestly do. The kitchen is pork-free and alcohol-free. If you need the full list for a particular flavour, ask us on WhatsApp and we'll go through it with you.

No. The scone itself is barely sweet — closer to bread than to cake — because in a cream tea the sweetness is meant to come from the jam, and you decide how much of that goes on. Cranberry adds tartness rather than sugar, and the cream cheese centres are tangy rather than sweet.

Original and Cranberry are 80 g each. Earl Grey, Lemon and Matcha are 75 g on the plate — a 50 g scone around 25 g of cream cheese. One with cream and jam is a tea; two is a breakfast.

The scones are sold on their own. Earl Grey, Lemon and Matcha are already filled and need nothing on top.

Three minutes at 180°C in an oven or an air fryer. Straight from the freezer, thaw for thirty minutes first. Earl Grey, Lemon and Matcha are the exception — give them one minute, so the outside warms while the cream cheese centre stays cold. If you are adding jam, reheat first and split afterwards.

Keep them airtight in the fridge. A few of these are worth trying on purpose, not just for keeping.

Best flavour

2–3 days refrigerated

Refrigerated

3–5 days

Frozen

3–4 weeks

Thawing — what we recommend

6–8 hours in the fridge, or overnight, for the creamiest texture

Semi-frozen

30 minutes at room temperature, for something closer to ice cream

A box of six is on the menu — you choose the six flavours yourself. For any other size, tell us the flavours and quantity on WhatsApp; for boxes above 20 pieces, give us two days.

Sometimes. The flavours on the menu are the ones we keep on; others come and go with what the kitchen is working on, so they're made to order rather than stocked. Ask us on WhatsApp with the flavour and the day you want it, and we'll tell you whether it's possible.

We do small events and office mornings. Message us with your date and headcount and we'll quote.

That's the right page — the bill is marked SCOF and the amount is the one you agreed to on the order. Our payment gateway, toyyibPay, verifies accounts against a personal IC, so the page opens under the name the account is registered to — Chan Jia Qi — rather than SCOF. Nothing is charged until you finish the payment, so if anything looks off, close the page and message us.

Anywhere in the Klang Valley: Kuala Lumpur, Petaling Jaya, Subang Jaya, Shah Alam, Puchong, Cheras, Ampang, Klang, Kajang and everywhere between. Type your address at checkout and the fare is worked out from the distance, added to your total before you pay. Further out, self-pickup is free — or message us and we'll see what we can do.

Our kitchen in Cheras — open the map below for the exact spot. We'll agree a collection time with you on WhatsApp. We'll message you when your order is ready.

SCOF bakes in Taman Bukit Hatamas, Cheras, and takes pre-orders online for self-pickup there at an agreed time, or delivery anywhere in the Klang Valley — Kuala Lumpur, Petaling Jaya, Subang Jaya, Shah Alam, Puchong, Ampang, Kajang and Klang. Everything is baked on the morning you collect, so order the day before by 1pm.

No — there is no shop to walk into. SCOF is a home kitchen in Taman Bukit Hatamas, Cheras, and every scone is baked for an order placed the day before. Order online, pick a collection day, and we agree a time on WhatsApp; or choose delivery and it comes to you between 2pm and 5pm.

Monday to Sunday. Collection is 2pm–5pm on the day you pick. Orders can be placed any time, day or night.

Up to two weeks ahead. Every box is baked the morning you collect it, so the earliest day is tomorrow. Order by 1pm for the next day; after that the soonest is the day after.

Up to 40 in a single online order. For anything larger, message us on WhatsApp and we'll schedule a bigger bake.