Scones

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

Recipe for normal scone:

• Milk
• Baking Powder
• Flour
• Butter

Recipe for lemonade scone:

• Lemonade
• Baking Soda
• Flour
• Butter

Recipe: Baking Soda

• Milk
• Baking Soda
• Flour
• Butter

Materials: 

1. Bowl
2. Butter
3. Baking Flour
4. Milk
5. Flour
6. Baking Powder
7. Lemonade

Process: Normal Scones

Step 1: Get your bowl and add 1/2 cup of baking powder.
Step 2: Add 1 tsp of baking soda.
Step 3: Add 10g of butter.c
Step 4: Add 1/4 amount of milk on the bowl with the dry ingredients, add more milk if needed.
Step 5: Mix all ingredients, until you have the right consistency.
Step 6: Put dough in the oven.

Findings:

TRIAL NUMBER:	COLOUR	TASTE	HEIGHT (MM)
1. NORMAL	Pale yellow	Creamy, A bit softer, a bit bland.	42mm
2. NO BAKING POWDER	Brownish	Raw in the middle, very floury, and has a weird taste.	47mm
3. WITH LEMONADE	White	Floury, tangy, you can taste a little bit of lemonade but not much.	44mm

Conclusion:
The scones were cooked for 10 minutes at 200o Celsius. The other recipes didn't taste really good, the worst scone for me was the scone with no baking powder. It was raw and very floury and didn't taste very good, it had a brownish colour and was 47mm high. The lemonade scone and was not so good either however it wasn't the worst one. It was colour white with a flory, tangy taste. I tasted a little bit of lemonade but not that much, it was 44mm high. The normal was the best scone because there was nothing added to it or removed. The colour of it was pale yellow and was a bit creamy, and softer. But it was also bland. The height of the normal scone was 44mm.