Milk is used in scones to moisten the batter so the dry ingredients will stick together. Without some kind of liquid you won't have scones, just lumps of powder. Water can be used instead of milk. Some scone recipes call for eggs, but milk or water should still be used because eggs are too thick to mix well and too many of them will give the scones an eggy flavor and texture. The amount of liquid used varies from recipe to recipe, but one recipe I know uses 1/3 cup milk to 2 cups flour. You can start with that and add more water a little at a time if the dough is too dry or add flour if the dough is too wet.
I ate a scone.
Flour, milk, baking soda, salt, sugar, and raisins. Basically a scone is what we call a biscuit in the US.
Absolutely! Just make sure the consistency is that of pancake batter. Add a little milk to thin out the scone batter if necessary.
Scone. The ancient coronation place of the kings of scotland.
The butter in a scone dough is what makes the final scone light, airy and crumbly. Without butter the mixture would be flour, milk and salt, which would create a brick-like scone (more like a slightly risen cracker/water biscuit, really).
Words that rhyme with Scone include:aloneatoneblownbonecalzoneclonecologneconeflownhoneknownloanmoanownozonephonesewnsownthowntone
milkenhances the development of gluten and/or gelatinization of starch in the flour or the setting of the structure (baking) and thus serve as a toughener. Milk also contains proteins which act as a structural enhancer
Robert of Scone died in 1159.
New Scone was created in 1805.
Scone Palace was created in 1808.
Raid of Scone happened in 1297.
In the story they are crowned at scone.