I'm no stranger when it comes to baking, but when my husband asked me to make him scones for breakfast I realized I had never made these particular pastries before. Not wanting to disappoint him I immediately solicited the help of a professional baker, Lisa Levison.
Lisa is the owner of The Bakery Phoenix, a small neighborhood bake shop at 16th St. & Bethany Home Rd. Lisa's passion for baking started as a young girl and has continued to grow throughout her adult years. From mini-pies to giant cookies and almond croissants, everything at The Bakery Phoenix is made fresh from scratch every day.
Lisa graciously invited me into her bakery and spent an entire morning teaching me how to make scones, eclair shells, and her amazing almond croissants.
A few important facts I picked up that morning include:
1. Bakers get up super early. Lisa starts her day baking goodies at 4am.
2. Scones don't need to look perfect or even pretty to taste amazing, so don't stress out.
3. Eclairs can be both sweet or savory depending on what you decide to fill them with.
4. When making scones it's important to use cold ingredients and to not over mix the batter.
5. The Almond Croissants at The Bakery Phoenix are amazing.
6. I could totally work in a bakery.
Cranberry Buttermilk Scones
(recipe courtesy of The Bakery Phoenix)
2 cups (260 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, cold and cut into pieces 2/3 - 3/4 cup (160 - 180 ml) buttermilk
1 cup dried cranberries
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a mixer bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with the paddle attachment or by hand. The mixture should look like coarse crumbs. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix. Add cranberries.
Transfer the dough to a lightly floured surface and knead the dough gently and form into a 7 inch long log. Cut log into evenly shaped triangles.
Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool. Can be stored at room temperature for a few days.
The Bakery Phoenix
1528 E. Bethany Home Rd.
Phoenix, AZ 85014