A huge noisy “thank you” to everyone who came to our two sold-out morning and afternoon scone masterclass sessions in #Shibuya #Tokyo.
My idea for them was: what is a perfect scone, does it exist and aren’t there really many different types of scone-styles to enjoy?
So I made three different main scone recipes – one enriched with egg, sugar and lots of butter (the hotel scone with an elegant shape); the rougher scone beasts made without egg, with rich milk (I used half and half cream/milk) and less sugar (the “farmhouse” scone); and lastly the scone that’s almost flaky with butter and sugar (the modern scone)- from flour right through to baking and eating, the tastes them to see who liked which scone.
All this was organised by Hisaki Shintaku @britishpride and helping me was Miyuki and her assistants. I also created a special “Christmas Scone” with mixed spice, extra cinnamon, Japanese brown sugar, dried berries, chocolate… and topped with a green glacé cherry and silver balls so it looked a little like a Christmas tree
A gorgeous Christmas preserve was bought along by the legendary Japanese jam & marmalade maker Mrs Berry @akasobereiko (and thanks to her friend Hiroko for the pictures of me at work) who@also has more pictures on her Instagram stream, or peek at the hashtag #danlepard
