Antonia

July 9, 2017 at 4:57pm

I have 2 questions. How can I incorporate some sourdough starter into my scone mix? And, I would like to get these ready to pop in the oven the night before, can I refrigerate the batter overnight, then proceed with the 30 minute freeze in the morning?
Your email address will not be published.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.