Scones

What method do we use to incorporate the margarine into the flour?

What do we use to glaze the scones with?

• buttermilk

• egg & buttermilk

• egg

• water

What tool do you use to cut the liquid into the flour mixture?

• Wooden spoon

• Butter knife

• Whisk

• Sharp Knife

What fillings did you put on the scone?

Which of the following is not a characteristic of scones?

• No flour on crust

• Soft, fine, feather-like texture

• Dark brown colour

• Breaks easily

What TWO tips did Jamie Oliver give on helping our scones rise more evenly?

When adding our liquid ingredients to our dry ingredients we always do so.....

Adding to much flour onto our work surface when pressing out the scones can result in a....

It is important that our butter is...

• cold

• room temp

• frozen

• melted