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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.
Roll dough into a 15-in. x 10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes.…
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Place 1 to 2 in. of water in a sauce pan or skillet and lightly salt if desired. Bring to a…
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