Feb 28, 2017
Taunya and Melody talk all about their love of scones; a topic that will keep coming back as the seasons change. Taunya introduces two of her favorite Winter scones, both created by Joanna Chang of Flour Bakery fame in Boston, MA (which are just slightly adapted). Melody and Taunya also talk about their love of Sesame Street and their dream of being extras on the show.
Melody introduces a Curry paste recipe that she founds that uses 4 heads of roasted garlic (not a typo!)—and he thoughts on using the recipe in our future café
The sisters give an update on the business; they discuss the possibility of selling at a Summer Farmer’s Market.
You can email the sisters at firstname.lastname@example.org.
Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group” in facebook. You can also check us out on Instagram “the baking podcast”
Maple Oat Scones
Minimally adapted from Joanna Chang’s Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe
1 ½ cups (210 grams) unbleached all-purpose flour
1 ¼ cups (125 grams) old-fashioned rolled oats (not instant or quick cooking)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
½ cup (50 grams) pecan halves, toasted and chopped (to toast, 350 degrees in oven on a cookie sheet for 10 minutes)
OPTIONAL ½ cup dried cranberries, or currants, or raisins, or dried cherries, or whatever dried fruit you like!
½ cup (1 stick, 114 grams) cold unsalted butter, cut into 8-10 pieces
½ cup (80 grams) cold heavy cream
½ cup (160 grams) maple syrup
1 cold egg
1 cup (140 grams) confectioners’ sugar
3 tablespoons maple syrup
Link for Joanna Chang's Cheddar-Scallion Scones (NOTE SUBSTITUTE CORN FLOUR FOR CORN MEAL)
Crème Fraiche Recipe
Combine 1 cup heavy cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. To refresh, you don’t need to buy buttermilk just sub your Crème Fraiche instead (ie. 2 tbs to one cup heavy cream)
Link for Yellow Curry Paste