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Ecsite bakes with science!

Let's get social and scientific with an in-real-time participatory baking class! We'll make scones; classic and with some alternative dietary requirements (see ingredients lists below). Participants can ask questions and work from their kitchens and afterwards share images on Ecsite’s social media platforms. Ingredients lists, including gluten-free and dairy-free options, will be shared with participants in advance. The session will be led by Sarah Durcan of Science Gallery International, with assistance from Andrea Bandelli and Katrina Enros, who have been baking ‘together’ since lockdown started in March 2020.

Sweet Scones

  • 300g or 2 cups plain flour (or wholemeal if you prefer)
  • Pinch salt
  • 16g caster sugar
  • 1 heaped teaspoon baking powder
  • 58g or 1/4 cup butter or plant-based spread, not straight from fridge, cool but not hard
  • 1 egg
  • 5floz milk or almond/oat milk or 2/3 cup
  • A little egg wash for glazing

    Pre-heat oven to 230 C

Some equipment, if you have these:

  • Bowl for mixing
  • Additional flour
  • Rolling pin or bottle
  • Pastry brush
  • Sieve or whisk
  • Knife or glass or scone cutter

As an alternative, for Savoury Scones you could try adding grated cheese and rosemary or thyme with paprika

Your choice of flavours:

  • Dried fruits
  • Citrus zest or peel
  • Poppy seeds
  • Caraway seeds
  • Cinnamon or cardamom
  • Chocolate chips
  • Fresh fruit like blueberries or raspberries


Sarah Durcan SGI
Global Operations Manager
Science Gallery International
Andrea Bandelli
Head of International Relations
Vrije Ujiversiteit Amsterdam

Session speakers

No speakers have been added yet.