These were good, but just a little too crunchy on the exterior and a bit chewy overall for me to give them a 5, probably from the excess butter on the crunch and the addition of the egg for the "chew". Some recipes call for letting the dough rest before baking, and if I try this recipe again I will do that and see if that makes them more tender. The upside however, is that they were super moist in the interior, and the butter lent good flavor. However, I like to mix in "stuff" for flavor anyway, my favorite additions are coconut and chocolate chips, but if I don't have those on hand I add little nuggets of dried fruit (apricot chunks, dried cranberries, pineapple chunks) and nuts. So, for me the "extra" buttery-ness and excess sugar are overkill. I usually only add 2-3 Tbsp of sugar not a half cup. I went ahead and put in a 1/3 of a cup, but knew it would be way too sweet with the coconut if I added the full half cup. I also liked the quantity, I divided the dough in half and got 16 decent sized scones. So, overall they were good, but still not nearly as good as James Beard's recipe that he got from his mother. With only 5 ingredients (no butter and no egg,) it produces a moist, rich, a tender crumb, and soft lovely scone with very little effort. (You can look it up online using a search engine.)
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These were good, but just a little too crunchy on the exterior and a bit chewy overall for me...