1. What is it lab? 8th Grade

2. Scone Quality Dark Scones: Small size for baking or too much sugar Heavy or dense scones: Leavening, Over-mixing too much flour or not enough liquid Tough or chewy scones: Over-mixing, not enough fat, not enough baking powder Yellow spots: Baking powder not mixed in well enough

3. Question 1: Dry Ingredients Flour White Sugar Baking Powder Salt Cold unsalted butter

4. Question 2: Liquid Ingredients 1 large egg vanilla extract whole milk

5. Question 3: Butter Cut butter into pieces This is called a prep-step. Most recipes contain pre-steps and they are found in the ingredients list, but NOT necessarily in the directions.

6. Question 4: Combining Ingredients Over-mixing is one common problem in baked products What does “stir” imply. Many terms imply the use of a specific tool when combining ingredients: beat/whip/fold/cut-in/knead

7. Question 5: Circumference The distance around a circle

8. Question 6: Diameter Distance across the circle through the center

9. Question 7: Why is it important to make a 25-inch circle and cut with a 2 1/2-inch cutter? Good recipes have been tested 375 degrees/15-18 minutes

10. Question 8: Why is it important to space these products apart during baking? Leavening Agents

11. Question 9 When forming the dough into a circle, how did you accomplish this? What could you have used? Hands Rolling Pin

12. Parts of a Recipe: Question 10 Title Ingredients Measurements Cooking Temp and Time Serving Size (Individual Portions) Yield Instructions Equipment and Technique