Aim: To look at different kitchen ingredients in scones and their effects.
Scone types:
- No butter
- No Baking Powder
- No milk
- With Lemonade
- 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
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.