My favorite kitchen “short cut”

This morning we are busy making scones—all kinds:  lemon, blueberry, apricot, white chocolate and sun dried cherry.

Cutting butter into the scone batter can sometimes be a problem.   The solution I just love is this:  when a recipe calls for butter to be cut into dough, just use a very, very cold stick of butter and your grater.  Work fast and it will make your life easier!

The William Henry Miller Inn
Lynnette Scofield
Bed and Breakfast Foodie

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