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These light, cakey scones come together in no time and only take about 10 minutes to bake. Serve them at a special brunch or afternoon tea topped with strawberry jam, roasted rhubarb compote, or our lemon curd recipe.
Special equipment: This set of Ateco round cutters is useful to have in your kitchen. We used the 2-1/2-inch one to make these scones.
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