I have now made these twice. The first time I followed the recipe using the suggestions of cinnamon and the food processor method of pulsing 1/2 the flour mixture with 1/2 butter and repeating. I also heeded the advice to add the liquid some at a time, and more as needed. The second time I made these I got creative and healthy and they still turned out amazing; I liked them better. I used a flour mix of 1 1/2 c. whole wheat pastry flour + 1/2 c. finely ground oats + 1 c. all purpose flour. I used a stick of butter and for the extra 1/4 cup used coconut oil (the solid stuff from a jar). Instead of using any egg at all I used chia paste, a great egg substitute, made by mixing chia seeds and water in a jar and shaking until the seeds float suspended in their gel. (The ratio is something like 1 T chia seeds per cup of water, but you can decide on what you think is the eggiest consistency.) This time I happened to have heavy cream, so I used that plus some 1% milk. I added cinnamon and chopped dried apricots. I made the dough and cut it in the evening, refrigerated it and cooked up yummy scones for breakfast. (I had to add a minute or two to the cooking time for cold dough.) The scones were toasty brown, really moist and flaky and a little too addictive--but at least a little healthier...I will definitely make these again
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I have now made these twice. The first time I followed the recipe using the suggestions of...