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What's the best way to transport scone dough?

Cyndigo | Aug 19, 201101:19 PM

We're spending the weekend with friends who love my scones. I'd like to make some for Sunday breakfast, but not sure if they have a food processor. (Essential, to me, for cutting in butter.)

Could I cut the butter into the dry ingredients tonight, and transport that (in a cooler) for the 4-hour drive tomorrow? Then I could refrigerate, add the wet ingredients Sunday morning and bake them up fresh, but worried the moisture in the butter might react with the baking powder.

Wondering if this would be better than trying to transport the frozen wedges. Suggestions, please?

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