Caster sugar is just superfine sugar. It is granulated sugar that has been ground very finely. Because of the superfine consistency the sugar will disolve better when the milk or buttemilk is added and prevent crystallization through the baking process, which can result in a gritty scone texture.
CAtalyst
Structural integrity of Dna's backbone.
The speed at which something dissolves is a function of its surface area. A spoon of sugar and a sugar cube may have the same mass, but the tiny crystals in the spoon of sugar have a cumulative surface area much larger than that of the cube.
Carbohydrates function in short-term energy storage (such as sugar).
salt is a good preservative because it shows the osmosis phenomenon. if there are bacrteria in the medium it deosmolysis them and hence stop there growth. same function is done by sugar.
Scones are usually made without sugar.
Sugar does help with preservation and moisture at times. Turbinado sugar, for example, will make a sugary crust on scones when baked.
add less sugar salt
Liquid sugar is sugar crystals dissolved in water. It can be used in recipes that need completely dissolved sugar. It can be used as a glaze, giving an amber, glossy coating when baking scones, buns, and cakes, etc.
Flour provides the structure and bulk once the scone is baked.
A batch of scones.
there are loads of scones blueberry, strawberry ,chocolate,cheese, apricot , raspberry ,plain , and cherry scones !Read more: Different_types_of_scones
Scones are formally eaten with a cup of tea and are for any time of the day. If you plan on meeting a friend for a chat and you are very posh you would probably give them a cup of tea and some scones. (*or get somebody to make them)
Scones
scones
milk oil water melted sugar
Yes, you can safely freeze scones.