Sones and Muffins

1. Introduction

Scones and muffins are goods made from flour and a raising agent, mixed with eggs and liquid, and baked in an oven. Scones are often referred to as quick breads as they’re quick to make with basic ingredients. Muffins are more nutritious as they’re often baked with whole-wheat flour and a variety of ingredients like fruit and nuts.

1.1. Uses of scones and muffins

-          part of a continental breakfast in a restaurant

-          part of a sit-down tea or coffee at a cafe

-          an on-the-go snack from a super-market or fast-food restaurant

-          a type of finger food served at cocktail functions

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.

3. Ensuring a good product

• -          Use cold butter
• -          Rub the butter with your fingertips – but do not over work it
• -          Keep the dough moist without letting it become sticky

4. Glossary

Continental                       describing something which originates from a continent (usually,                                                            Europe)

Leavening agent             an ingredient that that creates bubbles of air and helps to lighten or                                                   soften a dough (also known as a rising agent)

Batch                                   a group

Technique                         a particular method of doing something