year 8 lesson 4 lime and coconut scones.pptx

• newEditor
• Design and technology
• Lower Secondary (Key Stage 3)

• Bags and coats under the table​s

• Wash Hands​

• Put on apron​

• Stand with partner at a kitchen​

CQ: What is the rubbing in method?

CQ: Why is the rubbing in method used?

Thursday, 14 November 2024

Vocabulary:  Gluten free, lactose intolerance, combining, shaping, baking, dough

Starter Task

1. We are making lime and coconut scones, what other types of scones have you heard of?

2. What other recipes would use the rubbing in method?

3. What is meant by gluten free and Lactose intolerance?

4. What is meant by multicultural?

5. What do we mean by food hygiene?
   

CQ: why is the rubbing in method used?

• Ingredients

• 225g SR flour

• 1 teaspoon baking powder

• 50g sugar

• 60g margarine

• 6 tablespoons coconut milk

• The zest and juice of 1 lime

• 25g of dried coconut

• Milk for brushing

• Equipment ​

• mixing bowl

• Baking tray

• Baking paper

• Pastry cutter

• Pastry brush

• Method

• Preheat oven to 180°c

• In a bowl sift the flour and baking powder 

• Rub in the margarine and stir in the sugar. 

• Zest the lime and add to the flour. 

• Squeeze the juice from the lime and add to the flour. 

• Add the coconut milk and the dried coconut and mix well to form a dough. 

• Knead the dough lightly and press or roll out to ¾ inch thick. How did you measure this? 

• Cut out scones using a pastry cutter, put them on a baking tray and glaze with milk. 

• Bake for 12-15 minutes.

Thursday, 14 November 2024

CQ: why is the rubbing in method used?

Thursday, 14 November 2024