Scones Making

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

In groups of 4 you will:

• Make 4 types of scone. 
• Normal plus 3 others 

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 4 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

Materials:

1. Butter
2. Baking Soda
3. Milk
4. Flour
5. Baking powder
6. Lemonade
7. Bowl 
8. Oven
9. Measuring cup
10. Spoon

Recipe normal:

• 1/4 cup Milk 
• 1tsp Baking Powder
• 1/2 cup flour
• 2tsp Butter

Recipe- Lemonade:

• 1/4 cup Lemonade
• 1tsp Baking Powder
• 1/2 cup Flour
• 2tsp Butter

Recipe Baking Soda:

• 1/4 cup Milk
• 1tsp Baking Soda
• 1/2 cup Flour
• 2tsp Butter

Process: Normal (Leave out the ingredients for the next recipes)

Step 1: Measure in approx. 1/2 a cup of flour.
Step 2: Add in approx. 1tsp of baking powder
Step 3: Measure in a nob of butter approx. 2tsp of butter
Step 4: On a bowl, put the dry ingredients in along with the butter.
Step 5: Add approx. 1/4  a cup of milk.
Step 6: Mix ingredients together until the right consistency where it is malleable and bake in 200o Celsius,  approx. 10min.

For the baking soda recipe, change the baking powder for baking soda with the same amount; and so for the lemonade.


Findings:

TRIAL NUMBER: 3	COLOUR	TASTE	HEIGHT (MM)
1. NORMAL	Pale yellow	Creamy, softer, mild and bland.	42mm
2. BAKING SODA	Dark	RAW!, mild and doughy, pure flour, savoury. (IT'S ALIVE IT'S ALIVE!) Disgusting!	47mm
3. WITH LEMONADE	white	Floury, tangy, a slight tinge of lemonade though not very much, leaves a tingle in the mouth.	34mm

Conclusion:
The different recipes have only been worse than the original/normal. First, the lemonade, it not very good, it doesn't have the characteristics of a delicious food as such, quite pale, floury and powdery. It is also slightly bitter and leaves an unwanted tanginess, that will only be acceptable if there is no food left to eat. Also, it's the stubbiest one being only 34mm.

 Next, the baking soda recipe, it's unquestionably the worst out of the three that we have done, though having the same amount of baking time as the other scones; it has turned out to be so raw in the centre. That if you took the product in the centre you could mould it to make another bread. Taste-wise, 1 out of 10 is a generous rating, it's as if you are sliding your tongue across an old musky-dirty table. The colour of it being dark brown, nonetheless risen up to 47mm which is the best height out of the three.

Finally, the normal recipe has turned out okay, not the most delightful food that I've ever eaten, though it is far, far better the other two that I have tasted today, which left my tongue begging to eat something else. Colour wise, it had the best colour out of the three, being almost perfect to golden brown slightly paler and the second highest in height, 42mm.