Going to the bakery and getting a scone is great, but eating a scone that’s still warm out of the oven is even better (plus no one knows if one is missing). Join Katharine Wright as she shares the history and techniques behind these British Isle treats. You’ll learn the difference between baked and griddled scones as you make savory cheddar and pepper scones with mustard-chive butter and sweet candied ginger scones with whisky-infused blackberry compote.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. All recipes are designed for four servings.
All classes are listed in Pacific Daylight Time.