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.
Bring all ingredients to a full rolling boil.
Remove pan from heat and skim off the…
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To test a stirred custard for doneness, dip a metal spoon into the hot mixture. If the custard…
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