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.Flour
3. Milk

The other two recipes were:

1. Name: Slide

Ingredients:Lemonade

•  Lemonade
•  Milk
•  Flour
• Baking Powder

2. Name: No Slide

Ingredients: No Butter

•   Lemonade
•   Baking soda
•   flour
• baking powder

Materials:

1.plate
2.bowl
3.Milk
5.Flour 
6.cup

Process

Step 1:Grab a bowl
Step 2:Grab and measuring
Step 3:Put your ingredients in the bowl
Step 4:Mix them together
Step 5:Shape your dough together
Step 6:Take your scones and put them on the tray
Step 7:put in the oven
Findings:

TRIAL NUMBER:	COLOUR	TASTE	HEIGHT (CM)
1. NORMAL	Brown and White	yummy	4.5
2. baking powder.	white	off chesse	4.8
3. lemonade	white	off setting	5.1

Conclusion: