Scone for One, Anyone

Have you always enjoyed eating a hot, fluffy, homemade scone or have your experiences been more about choking on a rock hard variety?

There is a lot of science in cooking. Making scones involves lots of mixing and heating as well as chemistry and chemical changes. Then there is the taste side of things too. I challenged Te Huka students to create the best scone ever during our collaborative, Te Huka Team’s ‘in My Words’, inquiry rotation.

The purpose of this activity was to extend their experiences and personal explanations of the natural world through exploration, play, asking questions, and discussing simple models. These discussions help to build their language and develop their understandings of the many ways the natural world can be represented.

Students were given a recipe and the ingredients to make an individual scone. They were to follow instructions to make a basic scone mixture and then add a couple of ‘extra’ ingredients. There were links to maths as they measured out 1/2s and 1/4s. What would happen if they got teaspoons and tablespoons muddled up? They even got to exercise their fingers while rubbing the butter into the flour. Students were encouraged to use their problem-solving skills if their dough mixture was too dry or wet to form into a ball.  

A-SCONE-FOR-ONE.pdf

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Following the recipe

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Teaspoons or tablespoons

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Using those fingers

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Mixing in the extra ingredients

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Too wet too dry or just right

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Ready for the oven

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First tastes

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Love love love coconut and chocolate chips

It was interesting to hear what the students choices of ‘extra’ ingredients tasted like. Who knows - some of these combinations could be the next taste sensations in cafe dining.

My scone was delicious. I loved the taste of the coconut and the chocolate chips because the coconut and the chocolate chips melted in together and made the scone delicious. Zoe R

The scone with the sultanas was yummy. I didn’t taste any cheese. Next time I will put in more cheese in and not as much sultanas. Quade

The scone was yum because I could taste the carrot. I wouldn’t change it because it tasted too yum. Eric

I liked the cheese and chocolate chips because I could taste more flavour. The chocolate chips and cheese tasted really yum. I would swop the mix-ins to carrot and chocolate chips. Taylor C

I thought that the dates made the scone really sweet and I think I would change the dates to cheese. Lily

Room 12 was the first class in the Te Huka collaborative rotation to carry out this activity and their experiences helped me to prepare for Room 13 and Room 14. We made a chart to record the ‘extra’ ingredients that were used so I knew how much to have ready and to avoid waste. It was evident from the statistical data gathered that chocolate chippies and coconut were the most popular choices. It was also evident that I would not need to have so much chopped celery available for the next class. Copies of the recipe were taken home with plans to be even more adventurous with the ‘extra’ ingredients. Master chefs are in the making.

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Keywords: collaborative inquiry,  exploration, play, asking questions, discussions

8. First tastes