Sunny skies. Near record high temperatures. High 108F. Winds N at 5 to 10 mph..

Clear. Low 69F. Winds light and variable.

Whenever I hear someone exclaim, “It’s hotter than hell,” I wonder upon what experience they base that judgment.

In a year of uncertainty for the Pac-12, many questions at Friday’s conference media day swirled around the recent news of Southern Cal and UCLA leaving the league for the Big Ten in 2024.

This editorial was published by the Everett (Wash.) Herald.

These classic scones are from “BAKE: My Best Ever Recipes for the Classics” by Paul Hollywood.

These classic scones are from “BAKE: My Best Ever Recipes for the Classics” by Paul Hollywood.

Paul Hollywood uses bread flour in his scones, which might seem surprising, but it’s a popular choice in professional kitchens because the high protein content gives the scones a boost. This recipe is tried and tested over many years and he says he’s never had any complaints. The Queen Mother said they were the best scones she’d ever tasted, he says.

Just a couple of things to bear in mind: Don’t overwork the dough — you want it nice and light. And don’t twist the cutter when you lift it off or the scones won’t rise properly in the oven.

Here’s the recipe from his new cookbook, “Bake”:

4 cups (500 grams) bread flour, plus extra to dust

6 tablespoons (80 grams) unsalted butter, cut into pieces

1 large egg, beaten with a pinch of salt

Preserves and Devonshire clotted cream or whipped cream

Line two baking sheets with parchment paper.

In a large bowl, mix the flour and baking powder together. Add the butter and rub together with your fingers for a few minutes until you have a breadcrumblike texture.

In another bowl, beat the eggs with the milk and sugar. Add to the rubbed-in mixture and stir together until the dough comes together and forms a ball.

Tip the dough onto a lightly floured surface and fold it over a few times to incorporate air, but do not knead it; you want to achieve a loose, soft dough. Using a rolling pin, gently roll out to a 1¼-inch thickness, making sure there is plenty of flour underneath to prevent sticking.

Using a biscuit cutter, about 2½ inches in diameter, and pressing firmly (without twisting the cutter), cut out rounds and put on the lined baking sheets, leaving space in between. Brush the tops of the scones with beaten egg then put in the fridge for 20 minutes to rest. Meanwhile, heat your oven to 425 degrees.

Take the scones out of the fridge and brush them again with the egg glaze. Bake for 15 minutes until risen and golden brown.

Transfer the scones to a wire rack and leave to cool completely. Dust lightly with confectioners’ sugar and serve with a generous helping of preserves and Devonshire clotted cream or whipped cream.

Excerpted from “BAKE” by Paul Holly-wood. Text copyright Paul Hollywood. Photo copyright Haarala Hamilton. Reprinted by permission of Bloomsbury USA.

Sign up to have headlines and breaking news delivered straight to your inbox.

Success! An email has been sent to with a link to confirm list signup.

Error! There was an error processing your request.

The Lewiston Tribune's summer photo contest is back!

The region's best source for events, arts, culture ... everything.

Text LMT to 55678 to receive breaking news alerts/links to your phone. Message and data rates may apply. Text STOP to stop.

Travel safe with road and snow reports

This afternoon newsletter keeps readers informed on the latest developments related to coronavirus.

The Lewiston Tribune recently launched a new afternoon newsletter featuring stories and photos that will appear online before they are published in the newspaper.

Your account has been registered, and you are now logged in.

Check your email for details.

Invalid password or account does not exist

Submitting this form below will send a message to your email with a link to change your password.

An email message containing instructions on how to reset your password has been sent to the e-mail address listed on your account.

Your purchase was successful, and you are now logged in.

A receipt was sent to your email.