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.
For best results with the bread, place a cool roasting rack, a steaming insert or a collapsible…
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Roll dough into a 12-in. square, then cut each square into three 12-in. x 4-in.…
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