how to cut scones

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21/07/2021 · If you are making scones in an especially warm kitchen, place the dough in the fridge, wrapped, for 10 to 15 minutes to chill it before making the scones. You can also quickly freeze the scones for 10 to 15 minutes once they’ve been formed and placed on the baking sheet, to further chill them. This helps the fat solidify and helps them rise.

Preheat oven to 375 degrees F. In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a …

21/07/2021 · If you are making scones in an especially warm kitchen, place the dough in the fridge, wrapped, for 10 to 15 minutes to chill it before making the scones. You can also quickly freeze the scones for 10 to 15 minutes once they’ve been formed and placed on the baking sheet, to further chill them. This helps the fat solidify and helps them rise.

Preheat oven to 375 degrees F. In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a …

21/07/2021 · If you are making scones in an especially warm kitchen, place the dough in the fridge, wrapped, for 10 to 15 minutes to chill it before making the scones. You can also quickly freeze the scones for 10 to 15 minutes once they’ve been formed and placed on the baking sheet, to further chill them. This helps the fat solidify and helps them rise.

Preheat oven to 375 degrees F. In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a …

21/07/2021 · If you are making scones in an especially warm kitchen, place the dough in the fridge, wrapped, for 10 to 15 minutes to chill it before making the scones. You can also quickly freeze the scones for 10 to 15 minutes once they’ve been formed and placed on the baking sheet, to further chill them. This helps the fat solidify and helps them rise.


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