Nice scones, but they are more like muffins than scones to me. I've made a lot of scones, and the batter tends to be very sticky, but this, as a few other reviewers mentioned, was more like muffin batter. Not to be derailed, I added some more flour and plopped the circle of dough batter onto a plastic, oven safe mat, then used a pizza cutter to make lines before going in the oven. They turn out soft and a little moist, unlike scones. They taste really good, though, and I'm sure would make great muffins or round scones. Since I really wanted the traditional shape of scones, I just went with it. If you want more traditional scones flavor, I'd use probably at least half the liquid at least initially and then go from there. The cranberries, while great with the tartness, probably also adds to the wet factor, so you could try dried cranberries and eliminate the white sugar as well instead. Thanks for the recipe!
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Nice scones, but they are more like muffins than scones to me. I've made a lot of scones, and...