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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.
Fig.1: Place a piece of the church that has window openings on the parchment paper-lined baking…
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Spread meringue over hot filling to minimize “weeping” (the watery layer between the meringue…
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