Classroom in the Kitchen is a new series from SECC and its partners.
The premiere episode features American River College Culinary Arts Instructor Teresa Urkofsky cooking up berry scones. Find the recipe below and watch the video for full instructions.
Ingredients:
2 cups of flour
1/4 cup of sugar
1 tablespoon baking powder
1 teaspoon of salt
fresh berries
1 1/4 cup of whipping cream
Instructions:
Whisk dry ingredients together then add whipping cream and mix
Gently knead the dough and form a disc
Cut the disc into 4-6 segments and place on parchment paper
Bake at 425° for 10-15 minutes
To learn more about the Culinary Arts classes offered this fall at American River College: losrios.edu
