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BHH Blog | a toronto food blog

I went through a whole period during my teen years when I would wake up early on weekend mornings to make scones for lunch. And obviously, by early, I mean 11:30 AM. I’d dice the butter and chill it again with the flour before bringing the bowl with me to the living room where I’d watch TV and ‘cut in’ the butter with my fingers. The feeling of the crumbly dough after I was done was, and still is, one of my favourite things in the world…after the smell of browned butter.

Yeah…this went nowhere. Anyway…I’ve used the same scone recipe for years now and hoping to change it up this weekend. Woo.

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  1. Winter Transitioning: Recipe round up #1 | BHH

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