Just like the 19th century artifact that unlocked the secret of Egyptian hieroglyphics, I have finally stumbled upon the secret to making great scones. You know, fluffy and moist on the inside while simultaneously being a little crunchy on the outside with that great looking, craggly crater that forms on the top. I’ve tried recipes for years, and they all turn out too dry or too biscuity or too something else. Never have I been able to produce a scone that rivals the ones I grab at the bakery (
or even Starbuck’s for that matter), until now.
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