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Most scone recipes suggest patting the dough into a circle. For proper baking, be sure the circle meets the dimensions noted in the recipe.
Cut the dough into wedges with a dough scraper or knife. It may be helpful to flour the utensil's edge between cuts to prevent the dough from sticking to it.
To seed a tomato, cut it in half. Using a teaspoon, scrape out the seeds.
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Using a clean gingerbread cookie cutter, cut several pieces of brown fun foam into rectangles…
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