Correspondent photo / Nancilynn Gatta Bridget Harker of Maple Leaf Acres shows the class of eight students how to cut biscotti dough with a chef’s knife. Harker was the instructor for the Biscotti & Scones workshop Saturday at Extending Grace in Hubbard, where participants also learned to make biscotti.

HUBBARD — Known for vintage, antique and repurposed home decor, Extending Grace became a bakery on Saturday.

In its A Maker’s Studio in the back of the store, attendees stood around a rustic vintage table with family, friends or as an individual to learn how to make biscotti and scones. Bridget Harker of Maple Leaf Acres taught the class.

“We like to bake together, and I like biscotti,” said Cindy Black of Warren.

Her husband Jim of more than 30 years also attended the class.

During her instructions, Harker would give tips and tricks to make their home baking experience easier.

“Don’t overwork the dough. Cut the biscotti when it is a bit warm. Scones should be cold when you cut them. When you cut them, you might screw up the first time, but you’ll know better the next time,” she said.

Harker also advised using a chef’s knife or a serrated knife to cut the dough. Typically, biscotti are sliced at a 45-degree angle. Harker demonstrated how to cut the dough and the shape associated with the bakery item.

“Scones can be round. You can use a biscuit cutter to make that shape or remove the dough from the mixing bowl with an ice cream scooper to create it. They can also be cut in wedges or scored in squares,” she said.

Harker offered ways to have less waste of their fresh ingredients.

“You can use the stem of the strawberry with some of the fruit surrounding it in iced tea. Bake it first until it is dry and then put it in your drink.”

She advised this as she cut up fresh strawberries for Robin Swain of Liberty to put in her scones as a filling.

One student mentioned that her son is allergic to artificial dyes. Harker solved the problem by creating a red-hued baked good.

“You can use red yeast rice powder,” she said as she showed a photo of vibrant red donuts on her phone that used the ingredient.

Harker encouraged her students to be creative when choosing their fillings and toppings for their baked goods. She had fresh fruit, nuts and even rosewater extract for them to use.

Displaying her creativity, one student made biscotti dough that featured orange zest, brown sugar and an espresso topping. Some participants had specific reasons for attending the class.

“My daughter is having a bakery-themed shower in July and I wanted to learn to make some of the baked goods,” Swain said.

Bev Van Horn of Mercer said she loves all of Harker’s classes.

A little bit of “family” came to the class with a couple of students.

“I’m wearing my grandma’s Sunday sauce apron,” Cindy Black said.

Swain said she was wearing her husband’s “granny’s apron.”

“She taught me to cook,” she said.

Harker ended the class with a bit of advice.

“Freeze some dough. It will make life so much easier. It should last for months, and when you’re sad, make a scone. That’s what I do,” she said.