Did you know—baking with dark colored pans will brown your baked goods faster than baking with light colored pans? It’s true. I learned this the hard way on multiple occasions. Drop your oven temperature slightly or decrease the baking time to compensate.

Switch to aluminum-free baking powder to avoid the unwanted bitter taste in your baked goods that aluminum tends to gives off. It’s especially noticeable when making biscuits or scones that usually call for a good amount of baking powder.

Flash freeze fresh berries before using in baked treats such as scones, muffins, or quick breads. This keeps them from bursting while working with the dough. To do so, wash, dry, cut, and freeze berries flat on a baking sheet 2-3 hours before using.

 
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