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The instructions are as I originally found this recipe, for cutting out with a round cutter, but for scones I always pat the dough into a circle and cut it into wedges with a knife. The less the dough is handled the more tender they will be. I am not sure where this came from originally, I found it on the 'net somewhere.
Units: US | Metric
Serving Size: 1 (81 g)
Servings Per Recipe: 12
The following items or measurements are not included: