Youth Try It: Holiday Bakes -- Cranberry Orange Scones

Learn fundamental baking skills including how to prep, organize and combine ingredients to create tender scones.

Meeting Times

Mon, 12/11/2023 2:30 PM - 5:00 PM

Mon, 12/11/2023

Closed

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About

Few things are cozier than an afternoon of baking. Using a simple dough recipe and seasonal, holiday fruits and flavors, we'll make scones and freeze the dough for easy breakfast or entertaining options. Scones are a traditional British baked treat, popular in the United Kingdom and Ireland.

This class is a great way to introduce new skills to young bakers as they learn how to incorporate cold butter, balance the wet to dry ingredients, and knead the dough properly.

Project

You'll take home dough for freezing along with some recipes and instructions on how to bake everything. And, you'll enjoy some delicious scones in class!

Materials

A materials fee of $20, included in the price of the class, covers everything you need.

Class Policies

Ages 12-16 and up are welcome.
You must wear closed-toe shoes to class.
You must be registered (no drop-ins).

BARN Policies

View BARN's Cancellation and Refund Policy
View BARN's current COVID-19 health and safety protocols.
BARN is committed to accessibility. Tuition Assistance is available. Fill out the application before registering.
Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Please email accessibility@bainbridgebarn.org to find out more or request an accommodation.
For those who might need physical assistance, learn more about BARN's Companion Program.

Instructors or Guides

Nadja Peschke

Nadja Peschke comes from the Boston area and holds a bachelor's degree in studio art from Principia College in Elsah, Ill. This past year, she spent four months in the Arctic Circle in northern Norway working on an organic strawberry farm and acting as head of farm operations. She enjoyed creating meals and baking her signature sourdough bread for her fellow volunteers. In the summer of 2021, Nadja interned with a family-owned, farm-to-doorstep delivery service in western Massachusetts. Her senior capstone project focused on the importance of local food systems represented at home and in our kitchens in a multimedia installation. You can find her current work on nadjapeschke.com or on Instagram @thewinterlilac.