Breakfast Pastries: Scones & Biscuits

About this event

This is probably the most useful class we teach. Biscuits and scones are the things you will genuinely make again, on an ordinary weekend morning, for the rest of your life.

It all comes down to room temperature butter worked in by hand and a light touch. You learn the biscuit method by feel, cut and bake Southern style buttermilk biscuits that layer properly, and make scones that are tender instead of dry. We will talk through why yours have come out tough in the past and exactly what to change.

There is jam and butter on the table while we work.

This is a relaxed room. No judgement, no rushing, and nobody expects you to have done this before. Beginners are genuinely welcome, and so are people who have been baking for years.

Everything is provided. Ingredients, equipment, aprons, and recipes to take home.

Seats are limited to 10 so there is plenty of space at the bench and plenty of time for questions.

Ticket sales close the Friday before class so we can shop and prep for exactly the number of people in the room.

Questions?