US EditionA taste of spring
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A taste of spring
Whenever I’m home from college, I make full use of my kitchen — so much so that I am limited to baking only after the last batch of treats is gone. My goal this spring break was to trick myself into thinking we’re already in spring, by making a dessert that highlights citrus fruits and warm, lighter flavors — lemon blueberry scones with a lemon glaze. I wanted to bridge the gap between winter and summer. Making scones was a first for me, so I an…
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