Scone Making.

Question 1

Scone mixtures are plain. What does that mean?

Answer 1

They only contain a small proportion of fat and sugar.

Question 2

Oven scones can be two types. Name them and give examples.

Answer 2

Oven scones may be sweet (fruit, cherries, raisins, sugar) or savoury (cheese, ham, herbs, olives).

Question 3

What types of flour may be used to make scones?

Answer 3

White, brown, whole meal or self raising flour may be used to make scones.

Question 4

What method is used to make scones and what is an exception of this method?

Answer 4

The rubbing in method is used to make scones except for drop scones which are made from a thick egg batter.

Question 5

What sort of consistency and texture should scones and have?

Answer 5

Scones should have a soft consistency and a light and soft texture (not sticky).

Question 6

What temperature are scones baked at and why?

Answer 6

Scones are baked at a high temperature of 200°C - 230°C to enable gases to expand quickly and the dough to set quickly.

Question 7

Why should scones be eaten the same day they are cooked?

Answer 7

Scones should be eaten the same day they are cooked as they contain little fat and sugar which improve the keeping quality of baked items.

Question 8

What gas is used as a raising agent in scones and how is it produced?

Answer 8

The gas used as a raising agent in scones is carbon dioxide and it is produces by the action of moist heat on baking powder.

Question 9

What raises gluten protein in flour and what happens after this process?

Answer 9

Gases expand on heating pushing up the mixture which raises gluten protein in flour. The protein set or coagulates.

Question 10

How can air be introduced in scone mixtures?

Answer 10

Air can be introduced in scone mixture through sieving and rubbing in.

Question 11

What are the 3 different raising agents that may be used in scones?

Answer 11

Baking powder.
Bicarbonate of soda and cream of tartar.
Bicarbonate of soda and sour milk.

Question 12

What are the changes that take place when scones are baked?
CLUES - Fat
               Liquid
               Starch
               Gluten protein.
               Sugar
               Dry heat

Answer 12

• Fat melts.
• Liquid reacts with raising agent releasing carbon dioxide and liquid turns to steam which acts as a raising agent..
• Starch absorbs liquid and gelatinises.
• Gluten protein coagulates.
• Sugar melts and caramelises.
• Dry heat on starch gives a crisp crust and colour changes to golden brown.

Question 13

What would you add to scones for a person suffering from constipation with examples?

Answer 13

• Add dried fruit (sultanas, currants, raisins).
• Fresh fruit (grated apple).
• Wholemeal flour (bran, wheat germ).
• Nuts.

Question 14

What would you add to scones for a person suffering from hypertension with examples?

Answer 14

• Remove salt.

- Use unsalted butter and replace with vegetable based fats.

Question 15

What would you add to scones for a person suffering from high cholesterol with examples?

Answer 15

• Replace butter with vegetable fat.

- Use low-fat milk instead of full cream milk.

Question 16

What would you add to scones for a person suffering from diabetes with examples?

Answer 16

• Remove sugar.

- Use artificial sweeteners e.g. use fruit.

Question 17

4 reasons why cones would come out doughy.

Answer 17

Not cooked long enough.
Too much liquid was used.
Scones cut too big.
Oven too cool.

Question 18

4 reasons why scones would come out not risen well?

Answer 18

Rolled too thinly.
No rasing agent was used.
Over handling.
Wholemeal flour was used (bran weakens the gluten).

Question 19

What are the 9 advantages of plastic packaging for scones?

Answer 19

Light weight.
Recyclable.
Can be printed on.
Inexpensive.
Durable.
Transparent.
Freezer resistant.
Resistant to moisture.

Question 20

Define geltainisation.

Answer 20

Starch grains absorb liquid which then bursts and gelatinises.

Question 21

Define coagulation.

Answer 21

Setting of a protein.

Question 22

Define caramelisation.

Answer 22

Sugar melts and you get a nutty flavour and golden colour.

Question 23

Define dextrinisation.

Answer 23

The effect of dry heat on starch grains forms a crust and gives a golden brown color e.g. cakes, bread, and biscuits.

Question 24

Why do we pre-heat and grease baking tray when making scones?

Answer 24

So that oven is at the correct temperature when scones go in.

To prevent dough from sticking.

Question 25

Why do we sieve dry ingredients when making scones?

Answer 25

To introduce air.

Question 26

Why do we cut up fat and rub in using tips of fingers when making scones?

Answer 26

Coolest part of the body.

Question 27

Why do we stir in dry ingredients when making scones?

Answer 27

To mix evenly.

Question 28

Why do we add liquid and mix using a round bladed knife when making scones?

Answer 28

Cold knife and to keep in air.

Question 29

Why do we make a soft dough but not sticky when making scones?

Answer 29

Easier to handle.

Question 30

Why do we draw dough together gently using fingers when making scones?

Answer 30

To remove cracks and to avoid knocking out air.

Question 31

Why do we knead very lightly when making scones?

Answer 31

To avoid developing gluten.

Question 32

Why do we form into a ball and roll 2cm thick gently on a lightly floured surface when making scones?

Answer 32

To prevent sticking.

Question 33

Why do we cut into the same shapes when making scones?

Answer 33

For even cooking.

Question 34

Why do we place on a greased baking tray and glaze when making scones?

Answer 34

To give a brown color.

Question 35

Why do we bake scones in a hot oven for 10-15 minutes?

Answer 35

For carbon dioxide to be produced making the scones rise.