I'm Chopinz Kukovic.

And I'm Jesse Shepjack.

We're both senior test kitchen editors at Bon Appetit.

And this is BA Bake Club.

Bake club is Bon Appetit's book club, but for baking.

And we're here creating the nerdiest and I'd say most

wholesome corner of the baking internet. It is a very wholesome corner. And every month we publish a

recipe on Bon Appetit.com, which introduces a baking concept that we think you should know.

And then you'll go bake, send us any questions that you might have or pictures of

your finished creations. And then we come together here again on the podcast and we dive deep into the

recipe and answer some of your questions as well. So the June Bake Club recipe, which is for hummingbird

cake, is live now on Bon Appetit.com. But today we're actually going to look back and dive deep into May's Bake, our coffee cake scones.

The ones that we baked many.

Many, many a scones, yes.

But before we get into our wonderful listener questions and talk about that development process,

Shepa, can you quickly describe the method for making these scones?

Absolutely.

There are three distinct components to the scones.

One is the scone dough itself.

Then to make the scones into the coffee cake version of themselves,

we have a cinnamon sugar ribbon and a cinnamon

strusal that goes on top. To make the dough, you rub cool but not cold butter into the

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