Thank you for sharing your story and your recipe! I need a large quantity like this for the Sunday mornings I bake for coffee hour. These will be perfect. I also appreciate the clear gel tutorial. Always learning!
Renee, thanks so much for your nice comment. This recipe will make twenty scones. If you need more, I would recommend making 2 separate batches. It’s a little unwieldy trying to handle a double batch. I like to know where the people are from who comment on my posts. I live in Port Saint Lucie, FL. Where are you from?
Glad to know where you are. I also lived in Houston for a long time. Do you remember Foley’s? I had a long career in fashion retailing there, before I went to cooking school. That started a second career for me and I became a pastry chef.
Shirl! What a small world. Of course I remember (and miss) Foley's! I would love to hear how you made the switch from fashion to pastry. You have an interesting story to tell! I'm just a home cook but all 5 of my children have worked in food at one point or another, including a daughter who baked professionally. I will never achieve her proficiency with pie crust but nevertheless I am fascinated by it all. Who are your baking inspirations? Which books do you turn to over and over? (Or maybe when you have been to pastry school, cookbooks are not needed?)
Hi Renee, I didn’t quite make it by the weekend to answer some of your questions. But here goes….
I miss Foley’s too. I’m still in touch with a few people that I worked with at Foley’s all those years ago. We had a wonderful community of people there. I have fond memories of Foley’s as
a buyer of Junior dresses and later a merchandise manager. So after a 25 year career there, it was time for a new career and a new challenge. Baking and Pastry was it. The whole time I was in retailing, on the many buying trips I took, I was always thinking about food, so it was a natural transition for me to make. So many different people inspire me, but one of the earliest ones was Rose Levy Beranbaum, and her book, The Cake Bible. Regarding your last comment about maybe not needing cookbooks when you’ve been to pastry school, I think it’s just the opposite. Going to cooking school only whets your appetite for more learning. It’s like you can’t get enough. So now, I have such a big collection of cookbooks, especially baking books.
But I love them all. They are like good friends, many that I’ve known for a long time, that I stay in touch with from time to time.
You’ve just given me an idea for a Substack Newsletter about my journey to becoming a pastry chef. If I do that, may I credit you for the inspiration? Thanks Renee.
Renee, I so appreciate your interest in my story. I will get back to this weekend with some answers to your questions, as I am trying to get a new post on Substack in the next day or so. Watch for it.
This takes me back to the Bob taste testing days Shirl! Thanks for sharing the whole story❤️ these are one of my all time favorite scones. Second only to the orange currant!
Oh yeah, the Orange Currant. Those are great; I have to dust off that recipe too. I really appreciate your nice comment. I just got an email from Robert Olsen. He remembers the Cinnamon Stripe Scones very fondly also. So maybe Bob was right. He would be proud. I remember you always bringing him a Sticky Bun out to the car. Thanks Amanda.
Oh good! I inspired someone to make scones. Good luck and if you have any questions about the recipe, just ask? Thanks for the comment and good luck with your Substack. I’m just getting started with this too.
Thank you for sharing your story and your recipe! I need a large quantity like this for the Sunday mornings I bake for coffee hour. These will be perfect. I also appreciate the clear gel tutorial. Always learning!
Renee, thanks so much for your nice comment. This recipe will make twenty scones. If you need more, I would recommend making 2 separate batches. It’s a little unwieldy trying to handle a double batch. I like to know where the people are from who comment on my posts. I live in Port Saint Lucie, FL. Where are you from?
Hi Shirl, I live in rural central Louisiana now, but my husband and I raised our family in Houston. I have always loved to cook and bake!
Glad to know where you are. I also lived in Houston for a long time. Do you remember Foley’s? I had a long career in fashion retailing there, before I went to cooking school. That started a second career for me and I became a pastry chef.
Shirl! What a small world. Of course I remember (and miss) Foley's! I would love to hear how you made the switch from fashion to pastry. You have an interesting story to tell! I'm just a home cook but all 5 of my children have worked in food at one point or another, including a daughter who baked professionally. I will never achieve her proficiency with pie crust but nevertheless I am fascinated by it all. Who are your baking inspirations? Which books do you turn to over and over? (Or maybe when you have been to pastry school, cookbooks are not needed?)
Hi Renee, I didn’t quite make it by the weekend to answer some of your questions. But here goes….
I miss Foley’s too. I’m still in touch with a few people that I worked with at Foley’s all those years ago. We had a wonderful community of people there. I have fond memories of Foley’s as
a buyer of Junior dresses and later a merchandise manager. So after a 25 year career there, it was time for a new career and a new challenge. Baking and Pastry was it. The whole time I was in retailing, on the many buying trips I took, I was always thinking about food, so it was a natural transition for me to make. So many different people inspire me, but one of the earliest ones was Rose Levy Beranbaum, and her book, The Cake Bible. Regarding your last comment about maybe not needing cookbooks when you’ve been to pastry school, I think it’s just the opposite. Going to cooking school only whets your appetite for more learning. It’s like you can’t get enough. So now, I have such a big collection of cookbooks, especially baking books.
But I love them all. They are like good friends, many that I’ve known for a long time, that I stay in touch with from time to time.
You’ve just given me an idea for a Substack Newsletter about my journey to becoming a pastry chef. If I do that, may I credit you for the inspiration? Thanks Renee.
Shirl
Renee, I so appreciate your interest in my story. I will get back to this weekend with some answers to your questions, as I am trying to get a new post on Substack in the next day or so. Watch for it.
Thank you. It’s so good to have you with me in this new venture.
I love hearing about you and Bob as much as the scones! Shirley you are a great writer!
Lisa, thank you so much. I’ve been trying for years to learn to write well. It’s hard, but I keep working at it. I really appreciate your comment .
This takes me back to the Bob taste testing days Shirl! Thanks for sharing the whole story❤️ these are one of my all time favorite scones. Second only to the orange currant!
Oh yeah, the Orange Currant. Those are great; I have to dust off that recipe too. I really appreciate your nice comment. I just got an email from Robert Olsen. He remembers the Cinnamon Stripe Scones very fondly also. So maybe Bob was right. He would be proud. I remember you always bringing him a Sticky Bun out to the car. Thanks Amanda.
Oh good! I inspired someone to make scones. Good luck and if you have any questions about the recipe, just ask? Thanks for the comment and good luck with your Substack. I’m just getting started with this too.