Milk Street Digital Class: Three Great Scones

Join Roxana Jullapat to learn to make scones that will convert even the most stubborn skeptics.

What’s on the Menu:

• Cheddar Jalapeño Scone
• Salted Butter Brown Scone
• Rhuberry Roly Poly with homemade Rhuberry Jam
  

Roxana Jullapat has built her baking reputation on two principal things: celebrating whole grains in all their complex, nutty glory and making baked goods that just taste great. The founder of the beloved Los Angeles bakery Friends & Family and author of "Morning Baker," Roxana is here to prove to you that whole-grain baking isn't just virtuous: it's genuinely exciting, yielding results that are more flavorful and interesting than their refined-flour counterparts. She teaches all this via one of the most under-rated and misunderstood baked goods: the scone.


We begin with two variations of scones that demonstrate just how versatile whole grain flours can be. First, a savory Cheddar and Jalapeño Cornmeal Scone that combines whole-grain wheat flour with medium or coarse cornmeal for a hearty, slightly crumbly texture with a little heat and a lot of character. Then, you'll try your hand at Salted Butter Brown Scones — the kind of rustic, malty wedge that's equally at home with jam and tea or alongside a bowl of soup. Finally, you'll make Roxana's whimsical Rhuberry Roly Poly scone, a pinwheel-shaped bake filled with a bright, tart jam made from raspberries and rhubarb. You'll learn to make the jam from scratch, then roll, fill and slice the dough into swirled rounds that are as beautiful as they are satisfying. Throughout this pre-recorded livestream class, Roxana imparts the unique combination of warmth, knowledge and precision that have made her one of our favorite bakers.

Get 15% off Roxana’s latest cookbook “Morning Baker” when you apply code RIAEMilk15 here.