What makes a scone dense and dry? Because that's the kind of scone I'm trying to make. Mine always turn out like muffins: soft, moist and cake like. But I don't want triangle muffins.
I want them to be like the small scones you get at Target or Starbucks. Any tips?
How would I have to adjust butter, eggs....?
My last recipe was:
8 Tbs butter,
1/2 c sourcream,
1/3 c sugar,
1/4 tsp baking soda
1/2 tsp baking powder
(I added 1/2 c cranberries)
I used my food processor and didn't overwork it. They baked at 450 for about 20 min.