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Will give a try honey
Why NOT melted butter/magerine but cold and crated one?
The cold stops gluten development and results in a fluffier scone. When the butter melts in the oven, they create flaky pockets and the higher the fat content, the better.
Thank you for replying.
Will give a try honey
Why NOT melted butter/magerine but cold and crated one?
The cold stops gluten development and results in a fluffier scone. When the butter melts in the oven, they create flaky pockets and the higher the fat content, the better.
Thank you for replying.