Scones are like the biscuit’s fancier, brunch-loving cousin—flaky, buttery, and just a little extra (in the best way). Learn how to make these elegant-yet-approachable treats from scratch, no royal invitation required. We’ll make both sweet and savory scones and get to taste them with a variety of accompaniments. Get tried and true tips and tricks to making delicious, tender bakery-worthy scones that will impress your family and friends. This is a demo or hands-on class, whatever you are comfortable with. Students are welcome to put an apron on and cook with us or sit back and watch. Recipes provided. Bring your appetite, an apron, baggies for leftovers. All students will receive a bound recipe booklet with recipes from class and even more to explore at home. Registration closes on 1/29. Mary Bailey, pastry chef and past owner/chef of Thyme and Honey Bakery in Biddeford, is passionate about baking bread and teaching people how to incorporate homemade bread into their daily lives.