Basic Baking For Beginners (Easy Buttermilk Scones 2 ways) | Thomas Charles Mathiassen | Skillshare

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Basic Baking For Beginners (Easy Buttermilk Scones 2 ways)

teacher avatar Thomas Charles Mathiassen, A Culinary Project

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Watch this class and thousands more

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

9 Lessons (18m)
    • 1. Intro

    • 2. Scale of ingredients and mix

    • 3. Shape the scones

    • 4. Eggwash decorate and bake

    • 5. Batch number 2 savoury

    • 6. Batch 2 mix

    • 7. Shape and bake

    • 8. Final words

    • 9. Bonus video

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About This Class

After taking this course you will be making scones, like a afternoon tea party rockstar impress family and friends with these amazing scones, or just make them to enjoy for breakfast or lunch its very easy and can be both sweet and savoury.

Meet Your Teacher

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Thomas Charles Mathiassen

A Culinary Project


I have always been crazy about bread since i was a kid, my earliest bread memory was when my mother would send me to the local bakery Langhoff's bakery in Silkeborg, Denmark to pick up a freshly baked bloomer, wrapped in a piece of paper.

My mother would cut some thick slices, of the bloomer a generous layer of butter and fresh strawberry jam, i was the happiest kid in the world, to me it was magic.

When i was around 11-12 years old, i would deliver newspapers on bike in the morning before i went to school, and at the end of my route i would knock on the backdoor to the local bakery, and have a chat with the baker, exchange a fresh newspaper with a fresh Danish pastry and one day he asked me if i wanted to come and work in the bakery, to help out a bit with the cleaning of... See full profile

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1. Intro: In today's video, we're going to make some amazing buttermilk scones. Mughal make one with rosemary and Pecorino cheese. And they will not make one with golden raisins and nuts. 2. Scale of ingredients and mix: Start by adding 225 ground of plain flour, 10 gram of baking powder, 25 grams of sugar, and four to five grams of sea salt. Kosher salt. Take 50 grams of cold para, and cut it into one centimeter cubes and put it back in the fridge to keep it cold. Scale of 50 gram of peak and nuts. You can roast these peak and naughts a little bit and we'll give a little bit more flavor and then give them a rough chop. And then take 50 gram of golden raisins and add it all to your mixture. Give it a quick mix just to combine all the ingredients and tick the cold pallor from the fridge and added into a mixture and start crumbling it just like you would do if you are making like a pie. I found this method is very easy. Some people use a food processor to do this. But yeah, I just use my hands. Put your bag on the scale and scale of a 100 and 15 milliliter of water milk. Or if you don't have buttermilk, you can use normal milk and give it a little mix. If it seems too dry, you can always add a little bit more buttermilk. 3. Shape the scones: Empty or though out on a well flowered surface. And you don't want to need this though, you just want to give them some gentle folds. You want to create those flaky leakiness of us cones. And then you take a rolling pin and roll it down to like 1.5 centimeter thickness. If you have a set of pastry colors, used, the five to six centimeter one, and you should be able to get around eight to nine is gone from this portion. And if you don't have a pastry color, you can use a glass. You can also cut them square or triangular, as we will demonstrate with the next portion. 4. Eggwash decorate and bake: In a cup or a small bowl, make a little bit of egg was by beating an egg and add a little bit of salt and then brush it on your scones. Tried to avoid to get the x washed on this side of the stones that will prevent them from growing up to full size. We decorated these ones with half a P. Cannot, but you can really put anything you want. You can also put some Demerol sugar that works really, really well as well. Pop them in a preheated oven at 200 degrees Celsius and bake them for around ten minutes until they are golden brown on the chuck. It varies from oven oven. And leave them on a cooling rack to cool off completely before you start serving them. 5. Batch number 2 savoury: Quickly moving on to our next batch, the recipes completely the same, but instead of the peak and knots and the golden raisins, we're going to add some rosemary and we take five grams of fresh rosemary, you just give it a rough chop. And then you take 60 gram of Pecorino cheese that you great. If you cannot find a beggar in case you can use any kind of cheese you want. You can use a cheddar or a contact cheese. 6. Batch 2 mix: Nadia, grated cheese and your job, Rosemarie, to the dry ingredients and a pinch of black pepper. Now, give it all a quick mix before you add your coat butter and crumble it in like you're making a pie crust. And you are a 150 milliliters of buttermilk and give it all a quick mix and turn it out on a flowered surface and do the folding that we did with the first batch. 7. Shape and bake: This time we're gonna cut them into squares and you should get the same amount, like eight or nine pieces. And don't worry, this doesn't have to be perfect. Just roughly the same size. Same method as before. Egg wash them and give them your preferred toppings. For this one, we used Nigel acids or onion seeds that call as well. And then we top it with a little bit of flaky sea salt. Pop them in your preheated oven at 200 degrees Celsius and bake them for around 10 minutes or until they are golden brown. And now we have our EC, home made butter milk scones. Two ways. This recipe is so easy and you can really put anything you want if you want to make it sweet, or if you want to make it with chocolate, or if you want to make it with berries, they will work perfectly with clotted cream and jam. But for these ones we had a little bit of salami and some Bree, and then we had a jam with mixed varies and that worked perfectly. 8. Final words: All right, home beggars. That was it. I hope you enjoyed this course and if you did, please consider leaving a review and check out my other begging causes, stay safe and keep on bacon. 9. Bonus video: Right? In this lecture. Hi there. Now that we have Here, we are. Hello, the state function. Okay. The researchers with other functions. Hi. Now that we have hello. And so on. Good morning.