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!
At school we often have to prepare breakfast, catering for teachers when they come for professional learning (PL). My students and I try our best to have a spread of freshly baked items along with fruits, yogurt, and coffee (of course!) upon their arrival. The baked goods include muffins, cookies, and Costco croissants that usually involve an embarrassing confession when someone asks if they was made in-house. Croissants made in-house? That’s the dream! But until we can afford a table-top sheeter, we will be working on madeleines, financiers, scones, and other items that are a little more practical to make in-house.
Smoothies & Sundaes 