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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.
Rinse artichokes well. Cut off stem at base of artichoke. Cut 1 in. from the top. With…
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In a large skillet, cook onion and garlic in oil over medium heat until tender.
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