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I feel like I am guilty of having a somewhat low opinion on scones. For some reason I always associate them as being far too dry. Yes, sure, alongside a cup of tea it might be nice, but when given a choice, I will almost always chose anything else.
I feel like I am guilty of having a somewhat low opinion on scones. For some reason I always associate them as being far too dry. Yes, sure, alongside a cup of tea it might be nice, but when given a choice, I will almost always chose anything else.
Two years ago when we were hosting a PD day with all of the chefs in the technical high school system my students made a scone recipe from the famous Tartine bakery in San Francisco. One of the chefs marveled at the quality and asked for the recipe, which I shared, but I tried it again at the end of the day and was still not entirely happy with it. That was the last scone recipe that I made with my students until recently.
Two years ago when we were hosting a PD day with all of the chefs in the technical high school system my students made a scone recipe from the famous Tartine bakery in San Francisco. One of the chefs marveled at the quality and asked for the recipe, which I shared, but I tried it again at the end of the day and was still not entirely happy with it. That was the last scone recipe that I made with my students until recently.
During the first four days of Phase 2 exploratory this year I had designed a new assignment to give the students the opportunity to explore employment options by doing some individual research on different restaurants by looking at their websites. I asked the students to look at the menus, photos, and other aspects of the web presence of these establishments to determine what kind of operation they were most interested in. Of course this gives me valuable insight as well into the style of food they are most interested in cooking.
During the first four days of Phase 2 exploratory this year I had designed a new assignment to give the students the opportunity to explore employment options by doing some individual research on different restaurants by looking at their websites. I asked the students to look at the menus, photos, and other aspects of the web presence of these establishments to determine what kind of operation they were most interested in. Of course this gives me valuable insight as well into the style of food they are most interested in cooking.
I found that the follow up assignment to this first one resonated the most with these students. That assignment asked them to go onto one of the popular user generated review sites like Yelp or Trip Advisor to read through the public posts and analyze some items or issues that appeared in more than one review.
I found that the follow up assignment to this first one resonated the most with these students. That assignment asked them to go onto one of the popular user generated review sites like Yelp or Trip Advisor to read through the public posts and analyze some items or issues that appeared in more than one review.
It was through this assignment that this scone recipe was brought to my attention. One of the freshman students identified one of my favorite bakeries, Standard Baking Company in Portland, Maine as the most interesting. Upon reading the reviews, she discovered that one of the most mentioned items in user reviews (that people absolutely loved) was for their blueberry scone. When I read her report I thought that it would be a great idea to make the recipe the next day in the kitchen (because I have their cookbook here at school and I use it all the time). I explained to the students the next day that I am always looking for inspiration and I love it when students do as well!
It was through this assignment that this scone recipe was brought to my attention. One of the freshman students identified one of my favorite bakeries, Standard Baking Company in Portland, Maine as the most interesting. Upon reading the reviews, she discovered that one of the most mentioned items in user reviews (that people absolutely loved) was for their blueberry scone. When I read her report I thought that it would be a great idea to make the recipe the next day in the kitchen (because I have their cookbook here at school and I use it all the time). I explained to the students the next day that I am always looking for inspiration and I love it when students do as well!
The recipe is fantastic! The scones are closer to a biscuit than a traditional rolled and cut scone. They are flaky, buttery, yummy.... delicious. Thank you Hannah!
The recipe is fantastic! The scones are closer to a biscuit than a traditional rolled and cut scone. They are flaky, buttery, yummy.... delicious. Thank you Hannah!
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