Comments on: From-Scratch Sunday Morning Scones

By: Gavin & Julie

Gavin & Julie — Fri, 12 Feb 2010 20:16:02 +0000

Sorry ’bout that. It’s actually in the ‘artistic license’ section, guess we should’ve made that a bit more prominent. :/
8 to 10 minutes should be about right.

By: Chantal

Chantal — Fri, 12 Feb 2010 03:31:52 +0000

it would be nice to know how long to cook them for…..?

By: Fresh Scones with Strawberry & Cherry Compote | The Haute Kitchen

Fresh Scones with Strawberry & Cherry Compote | The Haute Kitchen — Sat, 15 Aug 2009 18:09:13 +0000

[...] From-Scratch Sunday Morning Scones [...]

By: Gavin & Julie

Gavin & Julie — Tue, 21 Apr 2009 19:12:18 +0000

That’s such a great tip! That would make it so much easier, we’ll definitely try that the next time we make these. Thanks, Lyndie!

By: Lyndie

Lyndie — Tue, 21 Apr 2009 03:16:17 +0000

I am reading Molly Wizenberg’s new book “A Homemade Life” and in it she has a tip for cutting butter. She suggests freezing the butter and then coarsely grating it into the flour & then every 1/4 stick or so stirring the buter shreds under the dry flour. Might be worth a shot!