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.
In a large bowl, combine dry ingredients with a fork.
Beat eggs and combine with liquid…
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Pot roasts are done when a long-handled fork can be inserted into the thickest part of the roast…
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