Adding liquid to scone dough slowly allows for better control over the dough's consistency. It helps prevent the mixture from becoming too wet or sticky, which can lead to dense scones. Gradual incorporation also ensures that the dry ingredients are evenly moistened, promoting a lighter texture. This careful process contributes to achieving the desired flaky and tender result in the final baked scones.
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.
there are loads of scones blueberry, strawberry ,chocolate,cheese, apricot , raspberry ,plain , and cherry scones !Read more: Different_types_of_scones
condensation is the process of gas slowly turning to a liquid.
scones
Scones
Liquids are added gradually to ensure you put the right amount and mix it in well enough.
the particles in liquid move around slowly in the liquid
Yes, you can safely freeze scones.
The main differences between British scones and American scones are their texture and sweetness. British scones are typically lighter and fluffier, while American scones are denser and sweeter. British scones are often served with clotted cream and jam, while American scones may have added ingredients like chocolate chips or dried fruit.
A batch of scones.