Scones

Scones

For Science Today We Are Making Scones. In my group we all made one scone each I made the no butter scone. I hope you enjoy what I am going to tell you 

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

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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. Bowl 

2. Milk

3. Plate 

4.Flour

5.Sugar 

6.Spoon

Process 

Step 1: Get Half A Cup Of Flour

Step 2: Get One Teaspoon Of Sugar

Step 3: Mix The Two Ingredients 

Step 4: Add A Cup Of Milk 

Step 5: Mix The Milk Into The Ingredients 

Step 6: Take The Ingredients Out Of The Bowl And Shape It

Findings:

Trial Number	Colour	Taste	Height (CM)
1.Normal	Golden	Sweet But Really Hard	6 mm
2.No Butter	White	Sandy But Really Good	4.5 mm
3. With Baking Soda	Tan	dry And Soft	3.9 mm

conclusion: All Scones Were Cooked For 10 Mins. All Scones Were Cooked at 200 Celsius.
The Normal Were Golden And Sweet But very hard to brake into
The no butter was white and sandy but Amazing
The With Baking Soda Was Tan And Dry On The Out Side But Soft On The Inside

Share to celebrate our learning.

Share to celebrate our learning 

This term I have been learning about chemical reasons in the kitchen

A chemical reaction is A thing that you can't change.

I found it challenging when I first started because I don't know how to bake.

I really liked getting to eat all of the food we made.

There are my methods.