There is so much science in baking. Leeann Noonan’s students recently made chocolate chip scones and while the finished product was absolutely delicious, they learned so much in the process.

 

Scones should be flaky! Ms. Noonan explained that the secret to flakiness in baked goods is that the butter must be very cold from the start. Some people even freeze their butter. The butter melts going into the hot oven, causing the water in it to evaporate into steam. As the steam escapes, it creates the tall, flaky texture.

 

 

The students learned different ways to incorporate flour and fat in their baking: use a pastry blender, two knives, or a box grater and grate it! For the scones, using cold butter grated on a box grater is ideal because it’s quick and there are lots of shreds of butter throughout.

 

 

Ms. Noonan reminded the students they want the butter to be cold even going into the oven. Over handling the dough for scones will heat up the butter. Kneading dough strengthens the gluten strands, making the scone tough. Use a gently hand! The goal is to have just enough gluten to hold the scone’s shape but not too much. Scones should be light and flaky.

 

 

And that was the result! The students got to enjoy delicious, light, flaky scones. With a science lesson on the side.