Archive for March, 2008

Tip: Always cut scones with a bread knife

Saturday, March 8th, 2008

If you are preparing scones by cutting them in half before applying butter and jam, always use a bread knife to do the cutting. It’s temping to just use an ordinary dinner knife (the one you will use to spread the butter and jam) to cut the scone, but this will often result in the scone crumbling into annoying small pieces. This is because a dinner knife is a) too blunt and b) too thick. So it acts more like a wedge, forcing the scone apart, than a blade properly cutting it. A bread knife does a great job if used in a proper sawing motion.

Don’t forget to make a cup of tea to go with the scones!