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Four Seasons Scone. Divide the class into four groups and allocate a season (spring, summer, autumn or winter) to each group. They will decide which ingredients will go into their seasonal scone. Prepare equipment and switch on oven: Gas mark 7/220°C .

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Presentation Transcript
slide2

Divide the class into four groups and allocate a season (spring, summer, autumn or

winter) to each group. They will decide which ingredients will go into their seasonal

scone.

slide4

Ingredients: 250g self raising flour, 1 x 5ml spoon baking powder, 150ml milk, 50g butter or margarine, 25g grated or crumbled cheese PLUS a choice of 1 or 2 additional seasonal ingredients (see next 4 slides for ideas).

slide11

3. Put the flour, baking powder and margarine into a mixing bowl and cut the margarine into small pieces.

slide14

6. Add the milk a little at a time and stir into the mixture with a round bladed knife. You may not need it all - stop when the dough sticks together. It shouldn’t be sticky!

slide17

9. Place the dough into your prepared tin and score into quarters, not quite cutting all the way through.

slide20

12. Bake for approximately 20 – 30 minutes until well risen and golden brown. Then cool on a wire rack.

slide22

14. Once all 4 scones are baked, each group divides its scone into the 4 scored

portions, passes 3 of them on to the other groups and keeps one. With this one,

plus the 3 portions they have received, each group can reconstruct one scone made

up of all 4 seasons.