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Virtual Coffee Cake & Scones Cooking Class

Learn how to make coffee cake and savory scones with local baker, Hannah Fink of Tooth Butter Cottage Bakery! These delicious recipes highlight the unique flavors of locally-grown and milled flours from Janie's Mill. Bake along in your kitchen and learn elevated recipes from an expert baker and local food enthusiast.


The menu includes:

  • Black Raspberry & Sage Coffee Cake: a buttermilk coffee cake layered with black raspberry jam, hints of sage, topped with an oat crumble
  • Cheddar Scallion & Kale Scones: a savory and cheesy favorite with a little spin
Ingredients
Jam Buttermilk Coffee Cake - Cake
Janie's Mill all-purpose flour
1 1/2 cups
Baking soda
1 teaspoon
Salt
1/2 teaspoon
Butter, room temperature
1/2 cup
Brown sugar
1/4 cup
White sugar
1/4 cup
Sour cream, room temperature
1/3 cup
Eggs, room temperature
2
Buttermilk, room temperature
1/2 cup
Vanilla extract
1 teaspoon
Black raspberry jam
1 1/2 cups
Fresh sage, chopped
3 tablespoons
Jam Buttermilk Coffee Cake - Streusel
Janie's Mill all-purpose flour
3/4 cup
Rolled oats
3/4 cup
Brown sugar
3/4 cup
Salt
Health pinch
Cinnamon
1 teaspoon
Melted butter
1/2 cup
Cheddar, Scallion & Kale Scones
Janie's Mill all-purpose flour
1 2/3 cup
Janie's Mill dark rye flour
1/4 cup
Baking powder
2 1/2 teaspoons
Salt
1 1/4 teaspoon
Black pepper
1 teaspoon
Sharp cheddar cheese, shredded
3/4 cup
Butter, cubed into 3/4" pieces
1/2 cup
Buttermilk
2/3 cup
Scallions, chopped
1/4 cup
Kale, chopped
3/4 cup
Sesame oil
1 teaspoon
Egg, for egg wash
1
Jam Buttermilk Coffee Cake
  1. Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer, or in a bowl using a handheld mixer, cream together the butter and the sugars until they are light and fluffy. Add the sour cream and beat until it is blended in with the butter/sugar. Scrape the bottom of the bowl a couple times throughout this process.
  3. One by one crack an egg into the mixture and beat until each one is fully incorporated.
  4. In a separate bowl, mix together all of the dry ingredients, and add the vanilla to the buttermilk.
  5. Alternate adding the dry and remaining wet ingredients until they are all incorporated. Think 1/3 of the dry
    ingredients, and then drizzle in 1/3 of the buttermilk. Continue back and forth until you have poured all of
    the buttermilk in.
  6. Before the batter is FULLY incorporated, stop the mixer, and using a rubber spatula, finish mixing all of the
    dry and wet together by hand. Pay attention to the sides and bottom of the bowl.
  7. In a parchment lined OR well greased 8” or 9” round pan (alternatively, you could use a square baking
    dish), pour all of the cake batter in. Using your rubber spatula, smooth it out so that it fully touches the
    edges of the cake pan. In this process, try to get the batter as level in the pan as possible. When this is
    done, you want to see that the cake batter smoothly touches the pan all around the edge. This forms a
    barrier that will keep your jam from baking unevenly on top.
  8. Either in the microwave or on the stove top, melt the 1/2 cup of butter for the oat streusel. In a separate
    bowl, mix together the rest of the ingredients for the streusel. When the butter is melted, add it to the dry
    and using either a fork, or your hand if the butter isn’t too hot, toss the butter and dry ingredients together
    until they form big and small crumbles.
  9. Using a small spoon, scoop spoonfuls of jam all around the surface of your cake batter. Using the back of
    that spoon, gently spread the jam out so that it covers the entire surface of the cake batter. Do this gently
    and try to get jam as even in a layer as possible.
  10. Crumble the oat streusel THICK over the jam. Spread it to the very edges, and do it as evenly as possible
    so you don’t have heavier spots sinking in.
  11. Bake cake in the middle rack for 30 minutes, using oven mitts, turn it once, and then bake for 20 more
    minutes. At this point, pull the cake out, check the center with a toothpick. If it comes out clean and the
    oat streusel no longer looks shiny on top, the cake is done. If the cake is still not done, cook it for 5 minute
    intervals and check from here on out.

 

Cheddar, Scallion & Kale Scones
  1. Toss the chopped scallions in the sesame oil and black pepper.
  2. Mix all dry ingredients (flour, baking powder, salt) together and add about half of the cheese.
  3. Toss the cold butter cubes into the flour and using your fingertips, quickly smoosh the butter pieces so
    they are SLIGHTLY worked into the flour. You ultimately just want irregular sized butter pieces throughout
    your flour.
  4. Slowly stream in the cold buttermilk and mix the dough until most of the dry bits are incorporated.
  5. Scrape the bowl contents onto a clean work surface and using your hands, smoosh the dough into a long
    rectangle. Sprinkle the remaining cheese over the dough and then divide the rectangle into three sections.
    Stack these sections on top of each other. It’s okay if dough bits and other ingredients crumble still at this
    point.
  6. Using your hands, move this stack slightly to ensure the bottom layer isn’t stuck to the work surface, and
    then smoosh it down again until it is a rectangle shape and about 1-inch thick. Using a knife, cut either
    squares or triangles out of the dough.
  7. Place these scones on a parchment lined sheet tray and place either in the fridge for 45 minutes or in the
    freezer for 15.
  8. Preheat oven to 425, brush scones with a simple egg wash (2 tablespoons water and 1 egg whisked
    together), bake on the middle rack for 15 minutes and then turn oven down to 375. Bake for another 10
    minutes. If the scones are still not golden brown, let them go another 5 minutes and check. Move them to
    a cooling rack. Best eaten warm!

 

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