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13 Bake in the preheated oven for 12–15 minutes, until lightly browned and risen. Scones should be eaten the day they are baked, ideally still
warm from the oven, and spread with butter, jam, and clotted cream.
10 Cut out rounds with the pastry cutter; see
Baker’s Tip, page 124.
11 Pat out the trimmings and cut additional
rounds until all the dough has been used.12 Arrange the scones so they are about
2in (5cm) apart on the prepared baking sheet.