Quote:
Originally Posted by Bipolarartist
I am so biased about scones. SD how did ou keep the egg scones light?
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Nothing really - I just added it in to the milk part - I did use buttermilk - and I froze the butter before grating it in to the flour mix.
When I find some lard - I am going to try the last one in this article - the National Trust one (which sounds a bit closer to what BP describes)
http://www.theguardian.com/lifeandst...perfect-scones
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