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Cook's Illustrated is usually right on the money. But I would double the butter to rub in, get rid of the cream of tartar, cut the soda to 1 tsp and use 2 cups buttermilk and all ap flour, no cake flour.
 

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I made two of these yesterday to bring to a brawl at my wife's aunt's house and I noticed it was a little wet. Of course it was still steaming when I brought it in the door. After a couple of hours that went away. Maybe it needed a little longer in the oven at a lower temp. We brought most of one home, and I'd have a toasted slice right now, but I have a cancer screening in the morning, so I can't eat till noon tomorrow, and I'M HUNGRY.
 

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I have a small confession to make. I was looking at Saveur when I posted those amendments.I don't normally read it but my boss gave me a couple of copies to take home for the weekend.
 
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