I take classes through OLLI (Osher Lifelong Learning Institute). The classes are offered during the spring and fall semesters through the University of South Dakota. Classes are offered in Vermillion, Brookings, and Sioux Falls on the eastern side of the state. This is the fifth year I have enrolled in the program. Classes range from field trips to college professor speakers to travel adventures by OLLI members, to music, crafts, book discussions, and almost anything in between.
Earlier this month I drove to Brookings to take a class on Making, Baking, Tasting Scones presented by a trained pastry chef. I have made scones from scratch a couple of times, peach to be exact, but I thought there must be some tricks to making the task less messy.
her display of ingredients
the history of scones
There were 16 of us in the class. We were given the choice of Pumpkin Ginger, Cranberry Orange or Apple Cheddar for our scone lesson. She provided recipes, step-by-step instructions and guidance, all the ingredients and tools necessary.
I chose Apple Cheddar
L-R: flour, milk, apples. eggs, butter, and white cheddar cheese
My creation coated in egg wash prior to baking.
My hands were too busy and doughy to take photos of Steps 1-4.
My two table mates made Pumpkin Ginger Scones
I think they used more flour in the shaping step than I used.
We tasted Cranberry Orange Scones with different butters and
marmalade options while waiting for our scones to bake.
Only five of the scones made it back to Sioux Falls.
I ate one on the way home because they smelled so good.
And it was!