Elizabeth Rakestraw’s path to professional baking was as circuitous as her irresistible Twisted Scones. During the decades between baking her way through the Betty Crocker Cookbook as a child and graduating with a baking certificate a few years ago, Rakestraw built a solid career as president of two local aerospace companies.
“I’ve told people the last 12 years that I want to be a baker when I grow up,” she says with a laugh. Her husband helped make that dream come true when he gave her a gift certificate to enroll in the baking program at the Institute of Culinary Education in Manhattan.
Rakestraw then spent two years in research and development before launching Elizabeth’s Moments of Joy last year with Twisted Scones, cookies, and, soon after, her answer to the cupcake craze: whoopie pies, which taste far better than any we’ve tried because she doesn’t use shortening – only butter.
Even with all that planning, the “twist” in the Twisted Scones happened by accident. Rakestraw was training her husband how to transfer the scones (which consist of a filling between two thin layers of dough) from the counter to the baking sheet when he dropped one on the floor. It landed in a twisted shape, and a light bulb went off in her head.
Have your own moment of joy savoring one of Rakestraw’s sweet, buttery scones, which come in flavors such as lemon blueberry, cherry almond, maple bacon, French toast and Death by Cinnamon. Twisted Scones and whoopie pies cost $32.99 per dozen, and cookies are $19.99 per dozen. Check the website for availability at local farmers’ markets in season, too.
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