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It will require more liquid because wholemeal flower is heavier and denser than normal flour.
add less sugar salt
Well, scones need fat as a bonding agent. All pastries do. Fats in scones also contribute to the flakiness of the scone. The solid fat is cut into the flour so that when you bake the scones, the fat melts and creates layers inside the scone.
A batch of scones.
condensation is the process of gas slowly turning to a liquid.
the liquid in it evaporates slowly
there are loads of scones blueberry, strawberry ,chocolate,cheese, apricot , raspberry ,plain , and cherry scones !Read more: Different_types_of_scones
the particles in liquid move around slowly in the liquid
Scones
scones
Liquids are added gradually to ensure you put the right amount and mix it in well enough.
The property of flowing very slowly in liquid is called viscosity. A liquid with high viscosity flows very slowly, like syrup or tar. A liquid with low viscosity flows quickly, like water.