I noticed some gorgeous scones while shopping at the west side Willy Street Co-op recently and had to find out more. My new book, The Secret Ingredient, centers on Annie starting her very own food blog and entering a scone baking contest. In writing the Teashop Girls sequel and its recipes, I had the chance to do a LOT of scone baking...but I still have things to learn. That's why I got in touch with Mary P. Hanson, the owner of Mary's Coffee Express & Mary's Scone Shop in Mount Horeb, Wisconsin. Mary's recipes are delectable. Check out the picture of her brand new pineapple coconut scone, on sale this month for the first time. It's got a delicious citrus flavor and might even remind you of a fresh beach-side pina colada. Yum.
I asked Mary a few questions about scones and baking. Here is what she had to say:
LS: How did you get into scone baking?
At first we tried traditional pastries, but found that customers expected something “special” from a Specialty Coffee Shop. “Less sugar and more substance” was how one of our customer’s put it. My father was a baker and we did a lot of scratch baking and improvising recipes at home. So, when the concept of baking quality scones for Mary’s was suggested, I felt comfortable giving it a try.
LS: What, in your opinion, makes for a good scone?
Three qualities Mary’s scones must have: 1. Moist 2. Flavorful 3. Flaky . I look for texture similar to a rich, flaky biscuit. At Mary’s 85% of customers drive through and plan to eat these scones in their car. So I don’t want crumbly.
LS: Do you have any secrets you want to share?
Use quality ingredients. Seems obvious, but cutting corners means cutting flavor. This means natural vs. artificial, name brand vs. generic brand and fresh vs. dried especially fruit zests.
LS: What kind of scone is your personal favorite?
Chocolate Cream Cheese. The chunks of cream cheese in this scone call to me.
LS: How do you come up with your winning flavors?
Customers expect to taste the stated flavor in the scone. Creating flavors that hold up during the baking process is a primary goal. Secondly, layering flavor is important. I want to taste the flavor developing while eating the scone. Blueberry Lemon, for example – while not easy to bake with, nothing beats the taste of fresh or frozen blueberries.
LS: Do you have any advice for young people who are interested in baking?
Get professional training. Be around baking. Hire on for any job in a bakery. Even if you are sweeping floors you will pick up tips about baking. If you are not a detail person, become one. Baking is about precision.
So glad to hear there is going to be a sequel! I was wondering!! :D
ReplyDeleteOne question... How do follow so many Blogs or are they blogs that havecaught your attn...????
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Omgh! This is one of my favorite books! Thank you so much for the sequel! :)
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Your blog is very interesting! Note that good... I also always take the time to find cookies, scone baking but have never tried...
ReplyDeleteOf course it is delicious!
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