Louisa

January 5, 2012 at 6:46pm

Thanks for the info about using the scone pan. Another question - I recently bought a bag of the Vermont Cheddar powder. Can I add some, to make it even "cheesier" and if so, how much would you recommend? Will adding the powder change the consistency of the dough enough to change the amount of any of the other ingredients? Louisa, I'd say you could add up to 3 tablespoons without affecting the dough's consistency. Sounds yummy! PJH
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