Perfect Scones
Wednesday, April 9, 2025
6:00-8:00pm
with Samantha
Scones can be sweet or savory, delightful with coffee and tea, as a snack or really, anytime of day! Working with butter and flour doesn’t have to be tricky though. In this class we’ll cover tips and tricks to master uniquely crisp and buttery scones with crumbly corners and a soft, flaky interior. Create your own flavored scones, and learn how to use the freezer to your advantage. Participants will leave with scones to bake the following day plus a packet of information and recipes.
Ingredients for this class include dairy, eggs and gluten.
Registration for this class will close on Monday, April 7 at 6pm, so we have time to plan and prep class materials.
Please view our FAQs before registering.
Wednesday, April 9, 2025
6:00-8:00pm
with Samantha
Scones can be sweet or savory, delightful with coffee and tea, as a snack or really, anytime of day! Working with butter and flour doesn’t have to be tricky though. In this class we’ll cover tips and tricks to master uniquely crisp and buttery scones with crumbly corners and a soft, flaky interior. Create your own flavored scones, and learn how to use the freezer to your advantage. Participants will leave with scones to bake the following day plus a packet of information and recipes.
Ingredients for this class include dairy, eggs and gluten.
Registration for this class will close on Monday, April 7 at 6pm, so we have time to plan and prep class materials.
Please view our FAQs before registering.
Wednesday, April 9, 2025
6:00-8:00pm
with Samantha
Scones can be sweet or savory, delightful with coffee and tea, as a snack or really, anytime of day! Working with butter and flour doesn’t have to be tricky though. In this class we’ll cover tips and tricks to master uniquely crisp and buttery scones with crumbly corners and a soft, flaky interior. Create your own flavored scones, and learn how to use the freezer to your advantage. Participants will leave with scones to bake the following day plus a packet of information and recipes.
Ingredients for this class include dairy, eggs and gluten.
Registration for this class will close on Monday, April 7 at 6pm, so we have time to plan and prep class materials.
Please view our FAQs before registering.