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Those fats and oils are called shortening.
Scones are made from a shortbread crust variation. To make a dense yet crumbly pastry, you would need a generous amount of shortening.
a biscuit is very crumbly.
The smaller units that make up fats are called TRIGLYCERIDE
because britan can only make half as much food is they need so we need to make the other half for them and our own food so it is better if we eat only irish food then less people will lose their jobs and less companies will shut down if we eat our own food we are helpin irish people get more money to make more food
The smaller units that make up fats are called TRIGLYCERIDE
The fat in scones is what makes them light and crumbly, as opposed to rock-like. You may be able to reduce the fat content slightly (if it's quite a high proportion of fat to flour, you should be able to reduce the fat by about 1/4 -1/3), but the scones will not have a pleasant texture if all of the fat is removed. If you just want to cut down the fat content, try using margarine. Margarine still results in scones with a reasonable texture, but since it contains more liquid than butter, you will probably need to reduce the amount of milk that you add when you form a dough. (Otherwise the dough is very sloppy).
add less sugar salt
So that the product (Scones) appearance is improved so that they appeal more to the public.
sandstone
Scones have the following basic ingredients: * wheat flour * baking powder * baking soda * milk * butter
Around 😃20-60