Exploring Bread and Scone Mixtures from Around the World

• Food Technology
• Lower Secondary (Key Stage 3)

Exploring Scone Mixtures from Around the World

Learning Objective

At the end of the lesson, you will be able to investigate and identify different types of scone mixtures from various countries.

What do you already know about different types of bread and scone mixtures?

Types of Scone Mixtures

Discover different types of scone mixtures like traditional, cheese, fruit, and savoury variations. Find out the history behind how they came about and where they originate.

Common Ingredients

Explore common ingredients found in scone mixtures, such as flour, yeast, sugar, butter, and milk. Find out the function of these ingredients in scone recipes.

Cultural Influences

Investigate how different countries' cultures and traditions influence the ingredients and flavors in their scone mixtures. They may be called different names.

Comparing Recipes

Compare recipes of scones from different countries to identify variations in ingredients and techniques.

Show your findings on a PowerPoint presentation and email to the teacher at the end of the lesson.

Final Reflection

Reflect on what you have learned about different types of bread and scone mixtures and their cultural influences.

Write down 3 things you learned in this lesson.

Have students enter three things they learned in this lesson. With this they can indicate their own learning efficiency of this lesson.

Write down 2 things you want to know more about.

Here, students enter two things they would like to know more about. This not only increases involvement, but also gives them more ownership.

Ask 1 question about something you haven't quite understood yet.

The students indicate here (in question form) with which part of the material they still have difficulty. For the teacher, this not only provides insight into the extent to which the students understand/master the material, but also a good starting point for the next lesson.