Online Class

Tea Breads: Biscuits, Scones & More

$19.99$39.99

Enjoy impressive teatime treats — no tea required — as King Arthur Flour's Martin Philip demystifies tender scones, moist quick breads and more!

Skill Level

Intermediate

What You Get

  • 7 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Closed captioning available (web only)

How it works

  • Once you purchase find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Think outside classic teatime and enjoy these popular treats at book clubs, brunches, potlucks and beyond. To begin, award-winning baker Martin Philip shares his secrets for your flakiest biscuits ever. Then, don't choose between savory or sweet. Make both! Martin shows you how to make a savory corn, cheese and chive scone, and a sweet variation packed with tea-soaked figs. Master Martin's favorite pound cake next, and whip up a unique mojito variation. And, learn to embrace last-minute guests when you master Martin's one-bowl quick breads. Finally, whip up popular pain de mie dough, ideal for tea sandwiches, rolls or tart crust. Plus, create homemade butter, crème fraîche and plum-port jam to top off your tasty treats!

Lesson Breakdown

1. Biscuit Technique
16:00
Meet your instructor, Martin Philip! You'll learn how to bake delicious biscuits for any meal with Martin's professional techniques. Grab your digital kitchen scale and measure accurately every time. Then, learn the scant folding technique and how to leaf cold butter for flaky biscuits.
2. Scones Two Ways
24:03
3. Elegant Pound Cakes
16:34
4. Quick Breads
08:23
5. Pain de Mie: Mixing & Proofing
10:54
6. Pain de Mie: Shaping & Baking
12:42
7. Teatime Toppings
15:00

Taught by

Martin Philip
Martin Philip
Martin Philip's path to baking wasn't an obvious one. He worked as a professional opera singer and in investment banking before finding his niche as an award-winning competition baker. Today, he serves as King Arthur Flour's head bread baker.

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