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Cheddar and Chive Scone Reflection
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Write your name with the block number in front of it. Example 2-John
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If you did not have a pastry blender at home, what could you use to 'cut in' butter?
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What is the purpose of 'cutting in' the butter?
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Why should the butter be cold?
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How could you tell that your scones were done?
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What would you have changed for the recipe to more to your liking?
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