Making scones

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

                                   

You will be in groups of 3. Your group must have a group name.

You will each have a role for the first scone, then rotate roles for the next two.

1. Collector - Collects ingredients then writes label

2. Mixer - Mixes ingredients

3. Baker - Rolls mixture into scone shape

When one person in the group is doing their role the others will be writing their blog.

Your group will:

• Make 3 types of scone. 
• Normal plus 2 others.
• You will make the scone, shape it on your plate, bring it up and place it on the oven tray with a clearly written label. The label must have Group Name and Scone Type.

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.
3. 

The other two recipes were:

1. Name: 

Ingredients:

•  Baking soda
•  Butter
•  Lemonade
• Milk

2. Name: 

Ingredients: 

•   Flour
•    Butter
•   Water
• Baking soda

Materials:

1. Bowl
2. a water
3. teaspoon
4. spoon 
5. Plate
6. tray

Process

Step 1: Get a bowl
Step 2: pour flour
Step 3: pour milk
Step 4: pour baking soda 
Step 5: mix it and form it like circles
Step 6: put it on the tray ready to bake.

Findings: I found that if it is not cook properly it wouldn't be Brown color.

	Height (mm)	Taste	Colour
Normal	3 in a half cm	Hard	brown
No butter	1 in a half cm		cream
Lemonade	2 in a half cm		cream

Conclusion: I thought I that it will be soft after we baked it.