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.bred
3. fruit

The other two recipes were:

1. Name: 

Ingredients:

• plate  
•  cup
• spoon 
• bawl

2. Name: 

Ingredients: 

• flour  
•  baling soda  
•   butter
• milk

Materials:

1.plate
2.milk
3.cup
4.flour
5.spoon
6.bowl
Process

Step 1:Grab a bawl,cups,container,spoon
Step 2:Grab and measure you ingredients 
Step 3:Put your ingredients in in the bawl 
Step 4:Mix them together 
Step 5:Knead your dough together /shape it
Step 6:Take your scone  put it on the tray

Findings:

TRIAL NUMBER:	COLOUR	TASTE	HEIGHT (CM)
1. NORMAL	white	salty	26 mm
2. no BUTTER	brown	no taste	25 mm
3. hard bite	yellow	milk	24 mm

Conclusion: