What is it lab?8th Grade

Scone Quality

Dark Scones: Small size for baking or too much sugar

Heavy or dense scones: Leavening, Over-mixing too much flour or not enough liquid

Tough or chewy scones: Over-mixing, not enough fat, not enough baking powder

Yellow spots: Baking powder not mixed in well enough

Question 1: Dry Ingredients

Flour

White Sugar

Baking Powder

Salt

Cold unsalted butter

Question 2: Liquid Ingredients

1 large egg

vanilla extract

whole milk

Question 3: Butter

Cut butter into pieces

This is called a prep-step.

Most recipes contain pre-steps and they are found in the ingredients list, but NOT necessarily in the directions.

Question 4: Combining Ingredients

Over-mixing is one common problem in baked products

What does “stir” imply.

Many terms imply the use of a specific tool when combining ingredients:

beat/whip/fold/cut-in/knead

Question 5: Circumference

The distance around a circle

Question 6: Diameter

Distance across the circle through the center

Question 7:

Why is it important to make a 25-inch circle and cut with a 2 1/2-inch cutter?

Good recipes have been tested

375 degrees/15-18 minutes

Question 8:

Why is it important to space these products apart during baking?

Leavening Agents

Question 9

When forming the dough into a circle, how did you accomplish this? What could you have used?

Hands

Rolling Pin

Parts of a Recipe: Question 10

Title

Ingredients

Measurements

Cooking Temp and Time

Serving Size (Individual Portions)

Yield

Instructions

Equipment and Technique