comscore Baking scones takes some science | Honolulu Star-Advertiser
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Baking scones takes some science

  • GEORGE F. LEE / GLEE@STARADVERTISER.COM

    While the ingredients don’t change much, some of the finer points do when making scones — egg or no egg, lots of sugar or a little, high baking temperature or low.

Recipes for scones are thick on the ground, but that bounty yields some variables. While the ingredients don’t change much, some of the finer points do. Read more

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