Bon Appétit BA Bake Club: Coffee Cake Scones
Jun 3, 2025
Join Bronwen Wyatt, a talented New Orleans pastry chef known for her cake business, Bayou Saint Cake, as she dives into the delightful world of Coffee Cake Scones. She shares her experience transitioning from restaurant work to her own baking venture during the pandemic. The conversation explores the science behind scone-making, including innovative techniques and the role of fresh versus dried fruits in baking. Listeners can expect practical tips, engaging discussions about texture, and a sprinkle of community spirit!
AI Snips
Chapters
Transcript
Episode notes
Muffin-Shaped Scone Experiment
- They developed a muffin-tin shaped scone topped with fat for tenderness without spreading.
- Kitchen tasters were confused by the shape and tenderness, questioning if it was really a scone.
Key Scone Texture Balance
- A classic scone has a craggy exterior and tender interior to balance texture.
- Their final recipe remained tender even after a day, avoiding the typical fast drying out of scones.
Butter Technique for Tender Scones
- Rub cool room temperature butter fully into flour until it resembles cornmeal for tender scones.
- This method coats flour, limiting gluten and allowing a little more dough handling without toughness.