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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 easily remove bars and brownies from the pan, first line it with foil. Cut a piece of foil…
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Layer three 4-1/2-inch squares of spritzed phyllo dough on alternating angles s corners do not…
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