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Nom Nom Nom.
Light, cakey, and creamy, these scones are begging for jam or Roasted Rhubarb Compote and clotted cream. Try them as an afternoon snack or paired with your morning tea—they’re easy to make and always elegant. Special equipment: This set of Ateco round cutters is useful to have in your kitchen. We used the 2-1/2-inch one to make these scones. Game plan: We keep a few sticks of butter in the freezer for whenever the urge for perfectly light biscuits or scones sets in. This recipe was featured as part of our Mother’s Day tea party menu.
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