Sones and Muffins

2. Classification of flour mixtures

1.       Stiff… A hard pastry that can be rolled out and cut into shapes that keep their form.
Example: biscuits

2.       Soft… A dough that can be shaped by hand but (if not in a shaped container) slowly loses its shape as it bakes.
Example: scones

3.       Drop… A mixture that can be dropped into a baking container, usually with the use of 2 spoons.
Example: muffins

4.       Thin... a liquid mixture that can be poured into a cooking vessel with a jug or ladle
Example: pancakes.