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In Philadelphia’s Reading Terminal Market these scones fly off the shelf at the Metropolitan Bakery stall. The bakery gave us the recipe so you can re-create these at home in all their buttery, flaky glory.
Game plan: Plan ahead if you want to make these scones—the dough has to sit in the refrigerator overnight.
The cold, cubed butter creates the steam needed to ensure the flakiness and texture.
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