Baking Scones ~ Science

Aim: To look at different kitchen ingredients in scones and their effects.

                                      

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Scone types:

1. No butter 
2. No Baking Powder
3. No milk 
4. With Lemonade
5. With Baking Soda

• Draw up a chart to record your findings
• Make 3 recipes using the following quantities

Recipe:

• 1/2 cup Edmonds standard flour

• 1 tsp Edmonds baking powder  or 1 tsp baking soda                            

• 2 tsp butter

• 1/4 cup milk, approximately or 1/4 cup lemonade.

The recipes my group chose were:

1. Normal
2. Lemon aid

3. Milk

The other two recipes were: No baking powder & milk and lemon aid

1. Name: 

Ingredients:

•  flower
•  milk
•  butter

2. Name: 

Ingredients: 

•  milk & lemon aid 
•    baking powder
•   butter
• flour

Materials:

1.flour
2.butter
3.flour
4.milk
5.bowl
6.whisk

Process

Step 1: add in tsp of edmonds baking powder
Step 2: add in 1/2 cup of edmonds slandered flour 
Step 3:2 tsp of butter
Step 4: 1/4 cup of milk or lemon aid.
Step 5: mix all together.
Step 6: put in oven.

TRIAL NUMBER:	COLOUR	TASTE	HEIGHT (CM)
1. NORMAL	white	soft and hard	1/2 inches
2. lemon aid & milk	brown	tangy hard	1/2 inches
3. lemon aid	white	soft	1/3 inches

conclusion: my normal scone was 1/2 inches and taste soft yet hard at the same time. My lemon aid scone was white and soft its height was 1/3 inches. My lemon aid & milk was brown and tangy tasting its height was 1/2 inches. all of the scones where baked at 200 degrees and for 10 minutes.