What I've Learned from Martha

...Stewart, that is.

1. There is a difference between cake flour and all-purpose. Using all-purpose will NOT work as a substitute, unless you want a dense cake.

2. Not reading through a recipe thoroughly will cause your scones to turn out much like cookies, because you added the extra egg yolk meant for a glaze.

3. I LOVE to bake, especially with lots of butter, white flour, and REAL sugar!