Susan

March 21, 2024 at 4:55pm

The bottoms tasted so floury due to having the flour on the parchment to keep them from sticking. Any suggestions? I usually just bake a scone right on an ungreased sheet with 8 serrated cuts and they break apart when baked.

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.