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Scones

Baking question - 250 scones

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Baking question - 250 scones

suzannapilaf | Nov 10, 2003 03:05 PM

I need to make 250 scones. I have a good recipe using baking soda, cream of tartar, and buttermilk. Will they still rise at baking if I make them ahead and hold them refrigerated or will the chemistry change and inhibit rising? Or should I bake them as I go and freeze for a few days? Thanks in advance to all you good bakers!

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