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Baking Scones: The gateway to teatime and the British empire

Students 7/10

  • Tara Ellison

  • Jess Tell

  • Asher S.

  • Tim Cheung

  • Kristen Schafenacker

  • Kristen Schafenacker

  • Kristen Schafenacker

About this Class

There's a lot of controversy over scones in America. Should they be triangular? No. Should they be sprinkled with sugar? No. Should they come in crazy flavors?? Probably not. Well, sometimes it's ok.

Most importantly, we'll be making and eating scones. We'll discuss the science of it all, the history of teatime and be baking a recipe that is pretty easy to get creative with.

If you're not a baking geek, the most important thing to know is that you'll get to eat something that tastes really awesome. Also, since the class will take place during Wimbledon, we can watch a recap while eating our scones with a side of strawberries and cream and a glass of PIMM's in hand.

Pictured: a traditional devonshire tea on flickr

Kika’s Credentials

Kika Gilbert remembers everywhere and everything she has ever eaten. She was born in the USA, did a short stint in Tokyo, and grew up in London where she gained a passion for all things British. She has been baking her entire life with a specific focus on cakes, scones and muffins though she can sometimes be found whipping up the odd savory treat. She attended college based solely on the fact that afternoon tea was served in each residential house on Friday afternoons and thinks that teatime is the most important meal of the day.

Student Endorsements

“Learned of a ton of classes and groups that would have taken hours of haphazard Googling to find on my own. Highly recommended!”
Jessica Adamiak

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