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
Bed and Breakfast Foodie