Thank you, Amy. I now see that the Madeleine recipe I have says "best the day of"....hm. I may re-think those. My next question has to do with a recipe that says to have all ingredients at room temperature. My house is kept at a chilly 62-64 degrees and my butter-eggs-vanilla mixture is not mixing thoroughly. I presume it's because the butter is too cold. Will that make much difference in the long run? Since I've started, I'll go ahead and finish the scones, but I welcome your comments. I will also let you know what happens. :) Hi there, Yes, colder butter, eggs, etc. can definitely change the texture of how your baking comes out. You might want to put your plateful of cold ingredients on a heating pad for a little while to warm them up before baking. ~ MaryJane

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