The Australian Women\'s Weekly - June 2018

TEST KITCHEN

TIPS

The secret to light

scones is in minimal

handling and a sticky

dough. Scones are best

made on the day of

serving. Freeze for up to

3 months. Thaw, then

reheat wrapped in foil

in a 180°C (160°C

fan-forced) oven for 10

minutes or until hot.

Date
scones