From the text: pp. 549-50, 386-87, and 433-41.
Scone Specific Questions:
1. How does vinegar curdle milk?
2. What is the chemical process that happens when vinegar is added to milk?
3. What happens to the sugar on top of the scone when you cook the scone?
4. Why don't you want to knead the scone dough for a long period of time?
5. Could you make this scone with baking powder instead of baking soda? If you
wanted to use baking powder, what ingredient is not necessary?Why?
Kitchen Chemistry, SP 287 & 5.S15, by Dr. Patti Christie
Scottish Raison Scones
From Ontario Milk Board Calendar, 1980’s
Ingredients:
• 1 tbsp. vinegar
• 1 cup milk
• 4 - 6 cups unsifted flour
• 3 tbsp. sugar
• 1 tsp. salt
•1/2 tsp. baking soda
1/3 cup butter
1/2 cup seedless raisins (see notes below)
• 1 egg yolk
• sugar for sprinkling
Method:
• Preheat oven to 450
• Stir vinegar into milk and set aside
• Combine 4 cups flour, sugar, salt and baking soda in a bowl. Mix well
• Cut in shortening until mixture resembles coarse crumbs
• Stir in raisins
• Add milk mixture to dry ingredients at once and stir with a fork until all ingredients are moistened
• Add additional flour if mixture is too moist (i.e. you are not able to knead it
easily).
• Turn out on a lightly floured board and knead gently about 20 times
• Make large balls of dough (the size of small muffins)
• Brush with egg yolk and sprinkle sugar on top
• Bake in preheated oven at 450 F oven for 12 to 15 minutes or until done.
Notes:
• If you don’t like raisins, you can add chocolate chips, dried cranberries, almonds or strawberries.