Updated Wednesday, July 25th, 2007
Yield: Makes 6 scones.
Turn the dough out on to a lightly floured surface; knead gently five or six times. Roll to form a 7-inch circle. Brush the top of the dough with melted butter. Cut into six pie-shaped wedges. Bake on an ungreased cookie sheet in a preheated 375 degrees F oven for about 15 minutes, or until lightly browned.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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