Friday, March 16, 2012

My favorite kitchen "short cut"
This morning we are busy making scones---all kinds:  lemon, blueberry, apricot, white chocolate and sun dried cherry.
Cutting butter into the scone batter can sometimes be a problem.   The solution I just love is this:  when a recipe calls for butter to be cut into dough, just use a very, very cold stick of butter and your grater.  Work fast and it will make your life easier!
 The William Henry Miller Inn Lynnette Scofield Bed and Breakfast Foodie
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1 comment:

  1. I just made scones last week for the first time and I really wish I had know this tip. Thanks for sharing!! I will definitely do this next time.