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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.
You can easily remove skins from shelled hazelnuts and then enrich their flavor by toasting.…
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Wash fruit. Slice lengthwise in half. Scoop out seeds. The peppery seeds are edible but are…
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