English-Style Scones


When done right, scones have a crazy-high return on investment. With a few basic ingredients, and a few not-so-complicated steps (we’re basically making biscuits here, people), you have a deliciously flakey – sweet or savoury – pastry. We already have one scoopable-scone recipe, this one is a more traditional dough and processes. Different shapes – both delicious. Can’t choose? Make both!

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Pain de mie


As part of our nutrition club at school, the students often come for a snack whenever they are hungry. The simplest thing for them to do is to grab a bagel, toast it and put some spreadable cream cheese on it, (trust me they tell me when it’s not the spreadable kind). We haven’t managed to get a proper bagel recipe yet, that’s probably our next project. But in the meantime, we have managed to standardize a pain de mie recipe  that’s easy to make in our 74 minute time frame. It takes an extra day or two, but that’s OK. For Ms. Brignull’s class, they even used this recipe for a fundraiser where the students made the bread into grilled cheese sandwiches to sell with soup and one-of-a-kind bowls produced by Ms. Levay’s class.

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