| baking scones recipe to read over to familiarize to preheat oven Fahrenheit Celsius baking sheet in this case Silpat liner (sheet) liner to premeasure to measure scale to zero a scale all-purpose flour €€΅¬ΔΡ―» cup grams once I've added that granulated sugar teaspoon baking powder salt the one bowl wire whisk to combine lumps |
to put
aside liquid heavy cream rich milliliter room temperature pure vanilla extract to whisk together unsalted to chop smaller pieces knife scraper pastry blender to blend into mixture pea-size to stir around straightedge as you go along fairly to scrape off to break up at this point plain dried cranberries cherries poppy seeds |
lemon
zest to be moistened tender to overmix to tend to get tough counter to flour to gather up into a ball to stick to form into inch to cut into uniform baking sheet evenly glaze tablespoon cream pastry brush to sprinkle almonds versatile plain strawberry shortcake to set a timer golden brown rack |
Listening
comprehension questions:
1. What two pronunciations of the word 'scones' does Stephanie Jaworski
give?
2. What, according
to Jaworski, should one do before making any recipe, and why?
3. Why does Jaworski use a scale to measure her ingredients?
4. Which two systems of weights and measures does Jaworski use?
5. How much baking powder is required for this recipe?
6. Which ingredients does Jaworski not measure with her scale?
7. For what does Jaworski use the wire whisk?
8. How do you add the butter to this recipe?
9. What do you do with the pastry blender?
10. How large should the pieces of butter be?
11. What extra things can be added to the scones?
12. How long should you mix the dough after the liquid has been added?
13. What would happen if you mixed the dough too long after adding the liquid?
14. How many scones does this recipe make?
15. You should take care to do what when cutting the dough into triangles?
16. What do you brush over the top of the scones? What can be added optionally?
17. What suggestion does Jaworski offer for serving plain scones?
18. How long do you bake the scones, at what temperature?
19. Why should you move the scones to a rack after removing them from the oven?
20. Where might you find scones in Taiwan?