Scone Ingredients
These two main ingredients make scones different from biscuits.
What are sugar and eggs?
The process of mixing butter into flour until it resembles a coarse meal.
What is "cutting in"?
Why cold butter is important when making scones.
What is it melts during baking, creating steam for a flaky texture?
The recommended baking temperature for scones.
What is 425°F?
The type of bread that scones are classified as.
What is a quick bread?
This dairy product is preferred over milk because it adds more richness and tenderness.
What is heavy cream?
This tool is suggested for cutting butter into flour.
What is a pastry cutter or fork?
The role of eggs in scone recipes.
What is to act as a binder and add richness?
The purpose of brushing scones with cream before baking.
What is to help achieve a golden brown color?
These two leavening agents are commonly used in quick breads instead of yeast.
What is baking powder or baking soda?
This ingredient provides structure to scones.
What is flour?
The purpose of folding scone dough multiple times.
What is to create flaky layers?
What happens if you overmix scone dough after adding wet ingredients.
What is tough and dense?
How scone dough should look just after mixing wet and dry ingredients.
What is crumbly and shaggy?
Quick breads get their name because they don't require this time-consuming process.
What is rising time or fermentation?
This ingredient enhances and balances other flavors in sweet recipes like scones.
What is salt?
The suggested thickness of the dough circle before cutting scones.
What is 1-inch thick?
The primary function of baking powder in scone recipes.
What is to make the scones rise?
Why a high baking temperature is recommended for scones.
What is to help the scones puff up quickly?
These are three common examples of quick breads besides scones.
What are muffins, pancakes, and banana bread?
Out of the choices of 2 teaspoons, 2 tablespoons, 2 cups, and 2 pounds, which might be a typical amount of flour for a scone recipe?
2 cups of flour
This is when you should add mix-ins like berries or chocolate chips.
What is after cutting in the butter, before adding the liquid?
The effect warm butter has on scone dough.
What is it coats the flour improperly and develops too much gluten?
This is scone-making tip concerning the temperature of the ingredients.
What is "keeping the ingredients cold"?
This happens to the texture of quick breads if overmixed.
What is a tough texture?