Looking for Robb Report UK? Click here to visit our UK site.

Watch a James Beard Award-Winning Baker Show You How to Make Scones

Joanne Chang of Flour Bakery in Boston shares her best baking tips.

oat spelt scones Photo: courtesy Kristin Teig

When we asked chef Ming Tsai a few years ago to give us an insider’s guide to dining in Boston, said that anyone visiting Beantown had to go see one chef in particular. “Joanne Chang of Myers & Chang—which makes delicious Taiwanese food that’s super spicy—she also has a bake shop, Flour Bakery,” Tsai said. “I don’t have much of a sweet tooth, but they make the best sticky buns ever. She’s great.”

Chang, the chef and James Beard Award-winning baker, has run Flour for two decades and Meyers & Chang for 13 years. After graduating from Harvard with a degree in applied mathematics and economics, she eventually left that career behind to cook, and she really fell in love with baking. So much so that even during the Covid-19 crisis, she’s kept baking and producing instructional videos on her Instagram.

In this episode of Robb Report Culinary School Chang bakes her recipe for currant oat spelt scones, gives a few tips on working with alternative flours, explains how the shutdown has affected her business and shares some tips on how to make better sticky buns at home.

Odds and End and Additional Links

More Dining