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Grandma Johnson's Scones
Reviews:
May 27, 2010

more like a muffin than a scone - cutting way back on the sugar, and eliminating the egg would make it more like a true scone. also, it makes me crazy when one of the "most useful" reviews tells readers to let the butter come to room temperature so that it can be creamed with the sugar. scones are meant to be flaky, which requires cutting cold butter into flour. creaming is a technique used in cakes and cookies...

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