to read over
in this case
Silpat liner (sheet)
to zero a scale
all-purpose flour €€΅¬ΔΡ―»
once I've added that
the one bowl
pure vanilla extract
to whisk together
to blend into
to stir around
as you go along
to scrape off
to break up
at this point
to be moistened
to tend to get
to gather up into a ball
to form into
to cut into
to set a timer
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?