Making fruit scone wedges
Lesson details
Learning outcome
I can use food skills to make fruit scone wedges.
Key learning points
- Scones are thought to have originated from Scotland in the early 1500s. There are many variations around the world.
- The food skills used to make fruit scone wedges are measuring, rubbing-in, mixing, shaping, scoring and using the oven.
- Baked recipes can be adapted to use different types of flour, include other ingredients and be shaped differently.
- Heat from the oven will take longer to penetrate and cook the scone/wedge the larger it is.
Keywords
Scone - a type of baked cake, made with flour, fat (e.g. butter) and milk
Rubbing-in - to rub a fat into flour
Shaping - to form, or shape, a dough, e.g. round, oval, wedge
Baking - to cook food by dry heat, such as in an oven
Common misconception
No matter the size of the scones, they are baked for the same length of time.
The heat from the oven will take longer to penetrate and cook the scones the bigger they are. Therefore smaller scones will cook more quickly than bigger scones.
Teacher tip
Allow pupils to choose the type of fruit they wish to use. This can include fresh and frozen fruits. To help with management in the classroom, pupils could choose from a small selection provided, e.g. canned pears, frozen mixed berries.
Equipment
For ingredients and equipment see the recipe in additional materials.
Content guidance
Risk assessment required - may contain allergens
Risk assessment required - equipment
Supervision
Adult supervision required
Licence
Lesson video
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Prior knowledge starter quiz
6 Questions
Q1.If we eat cakes and biscuits, we should have them ...
Q2.What food skill is being demonstrated?
Q3.Match the equipment that you might use to the part of the cooker.
hob
grill
oven
Q4.Which plant is used to make flour used in baking?
Q5.Match the measuring equipment to the correct ingredients.
cinnamon
flour, butter, sugar
milk or non-dairy alternative
Q6.Food is important to prevent food poisoning.
Assessment exit quiz
5 Questions
Q1.A basic scone is made with:
Q2.Scones can be adapted by:
Q3.True or false? No matter the size of the scones, they are baked for the same length of time.
Q4.When rubbing fat into flour, we want it to look like ...
Q5.Put this scone recipe into the correct order.
To help you plan your 5 cooking and nutrition lesson on: Making fruit scone wedges, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your 5 cooking and nutrition lesson on: Making fruit scone wedges, download all teaching resources for free and adapt to suit your pupils' needs.
The starter quiz will activate and check your pupils' prior knowledge, with versions available both with and without answers in PDF format.
We use learning cycles to break down learning into key concepts or ideas linked to the learning outcome. Each learning cycle features explanations with checks for understanding and practice tasks with feedback. All of this is found in our slide decks, ready for you to download and edit. The practice tasks are also available as printable worksheets and some lessons have additional materials with extra material you might need for teaching the lesson.
The assessment exit quiz will test your pupils' understanding of the key learning points.
Our video is a tool for planning, showing how other teachers might teach the lesson, offering helpful tips, modelled explanations and inspiration for your own delivery in the classroom. Plus, you can set it as homework or revision for pupils and keep their learning on track by sharing an online pupil version of this lesson.
Explore more key stage 2 cooking and nutrition lessons from the Creative cooking unit, dive into the full primary cooking and nutrition curriculum, or learn more about lesson planning.