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. lemonade
3. flour

The other two recipes were:

1. Name: 

Ingredients:

•  baking powder
•  flour
•  milk
•  batter

2. Name: 

Ingredients: 

•   baking powder
•    flour
•    milk
•    butter

Materials:

1. Plate
2. Spoon
3. Boul


Process

Step 1: get a plate and bowl.
Step 2: get your ingredients.
Step 3: get your spoon.
Step 4: put the ingredients and mix your ingredients.
Step 5: put your's group name and put in the tray.
Step 6: give to your teacher.

Findings:

TRIAL NUMBER:	COLOUR	TASTE	HEIGHT (CM)
1. NORMAL	white/golden brown	flour	5cm
2. small	white	lemonade	3cm
3. small	light brown/white	bread	2.5cm