http://simmertilldone.com/2007/10/05/coffee-break-for-everyone/ Fri, 18 May 2012 01:33:02 +0000 hourly 1 http://wordpress.org/?v=3.3 http://simmertilldone.com/2007/10/05/coffee-break-for-everyone/comment-page-1/#comment-6376 Janetxb Sat, 13 Nov 2010 04:58:57 +0000 http://simmertilldone.com/?p=161#comment-6376 Here is a third (lazy person's) way to cut butter into scone-flour: A few hours before I want to make them (or the night before) I cut room-temperature butter into the flour and other fine-textured dry ingredients. This is just a moment's work with room-temperature butter. Then I stir in the larger dry ingredients, e.g. rolled oats, dried fruit, chocolate chips…. At this point I cover everything and refrigerate it for at least a couple of hours. The butter is now the correct temperature to proceed with mixing, forming and baking the scones. Here is a third (lazy person’s) way to cut butter into scone-flour: A few hours before I want to make them (or the night before) I cut room-temperature butter into the flour and other fine-textured dry ingredients. This is just a moment’s work with room-temperature butter. Then I stir in the larger dry ingredients, e.g. rolled oats, dried fruit, chocolate chips…. At this point I cover everything and refrigerate it for at least a couple of hours. The butter is now the correct temperature to proceed with mixing, forming and baking the scones.

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