October 24, 2020

Zoom details to come

Join Linda Quon for a Scone-Baking Class!

More information and details to come. Any questions? Please email Tiffany or the CLC office.

You will need to have the ingredients & supplies below on hand for the class. (Leave a comment if you will need help with ingredients/supplies - we will make sure you have a way to get them!)


- All purpose flour

- Baking powder

- Baking soda

- Ground nutmeg

- Salt

- 1 stick unsalted butter (4 oz.)

- 3/4-1 cup dried cranberries or raisins

- Sugar

- 1 large egg

- 3/4 cup buttermilk or plain yogurt (non-Greek or Greek are both okay)

Equipment list

- Large mixing bowl

- Pastry blender (if you don't have, can use some dinner knives)

- Measuring cups

- Glass measuring cup (i.e. Pyrex, if you have it)

- Measuring spoons

- Chopsticks or knives with a straight edge for leveling the dry ingredients

- Wire whisk or wooden spoon

- Spoons and forks

- Spatula/Pancake Turner

- Pastry brush (optional)

- Large knife with a long blade

- Cookie sheet or baking pan

- A large board (like a cutting board) or another cookie sheet for kneading the dough

- Oven mitts

- 2 wire racks for cooling the scones

- Large cotton or linen dish towel for covering the warm scones

- Basket or platter for arranging scones