The first task was of course to rub the butter in to the flour. There wasn't quite enough flour for all the groups, so they had a bit less than the recipe suggested. Caitie had rubbed butter into flour before for her great-great-grandmother's Almond Snaps, so she had a good idea of what to do, but it was good practice to do it again. Not many recipes call for rubbing butter...at least not many that we've made so far!
They struggled a bit to get breadcrumb consistency. With my limited experience, I'm not really sure what the solution was to that.
Then the millk was added.
The dough was very soft, far too soft for making pinwheels. Emma (the teacher shown in the second picture with Caitie) told the children that the dough needed more flour, but they had run out, so instead they were going to bake them in muffin pans. They added cheese and mixed herbs to the top, then in to the oven they went.
The resulting scones were quite tasty, but I've noted it as a 'fail' mostly because they were supposed to be pinwheel scones and they were a fail in that regard.
Even though there was a shortage of flour and the scones didn't turn out as expected, I think Caitie learned more in this class than she did making Chocolate Lava Cakes. Rubbing butter in to flour takes a bit of practice I think, and often mistakes are better learning experiences than when everything goes right.
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