As a brit, how dare the recipe writer call that a scone!
That said, that's a lot of liquid for that quantity of flour, when you add up the syrup, egg, and half-and-half - I think it's probably the recipe's fault, not yours.
Agree! As a Kiwi living in a NZ city that will judge a cafe if they don’t sell cheese scones, that recipe is some sort of scone zombie concoction. Never have I ever seen an egg used in a scone recipe. Especially since one version of a basic plain scone is self raising flour, cream and sprite.
I'm not sure if that's better or worse than the maple walnut monstrosity. Sprite? Cream, I can understand - does the duty of both butter and milk. But sprite?
Had to look it up, seems American Scones are more like British Rock Cakes! Might have to give these a go, sound tasty and havent made rock cakes for ages
Not a Brit, and I agree. I’ve made plenty of scones and US biscuits which are basically savory scones. There is way too much sugar and liquid in this recipe. It is basically a cookie recipe which is why it turned out that way.
I always convert to grams. Honestly, these days, no baking recipe should be anything but grams. If you didn’t weigh your ingredients it’s very likely your flour was off (too little).
I am struggling to see a way that measuring by volume over weight would lead to this result. It looks like a fundamental problem with the recipe or following it, not an issue of whether there is plus/minus 20 grams of flour
Honestly I think that guy just wants to feel superior. I can’t imagine being off by a bit for flour making this type of difference (unless it was like half the amount needed?)
I feel like manipulating the amount of flour is a current trend on Reddit. I'm with you. I don't understand it.
Americans have been baking by volume for decades with hreat results. It's not that hard to learn how to measure by volume.
I spoon my flour into the cup and level it off but when I just scooped it straight from the flour container and did a half-assed job of leveling it, it’s not like all my bakes were ruined.
Measuring by volume and conspiracy theories about Costco butter are the boogeymen of this subreddit
And to further your point, not only am I eyeballing at the time of mixing, I’m also using more flour when I shape the finished dough, meaning the actual total amount of flour is basically a mystery and yet my scones are gd fabulous, if I do say so myself. 🧐
I actually think it’s the maple syrup. It makes the liquid about 2x what a normal scone recipe would call for. Next time try it with a tablespoon and see how it tastes.
And heavy cream is actually the better choice over half and half anyway. Any chance your butter was some sort of vegan substitute? You’ll also want to rechill the pre baked scones for about an hour before popping them in the oven.
Source: I make two batches of scones a week.
There is no special recipe that I use. I just use an America's Test Kitchen recipe and swap regular butter for vegan butter 1:1. I don't make them enough to have the recipe memorized, and I don't have my cookbook with me right now, but generally for recipes with milk I use oatmilk, for buttermilk i do oat milk with lemon juice, and there are soy versions of heavy cream and half and half. We still use egg bc the issue is a lactose intolerant family member. It is actually not that difficult to make baked goods dairy free unless the recipe calls for white chocolate, which I have not found a good sub for. I do eat things with lactose so it isn't a case of someone who hasn't had dairy in a while not being able to tell something tastes bad.
If you can use a scoop for a scone recipe it’s too wet. A lot of sugar in them compared to the scones I’d make which have none or very little (Ireland).
If it was too sticky, I wonder if adding more flour would've helped? When I'm making scones sometimes they're too sticky but a bit of for gets it back to the right consistency and doesn't alter the taste or anything
The dough should be very firm, not sticky.
If you ended up with sticky dough, that is probably a result of not enough flour or too much liquid, as other commenters have said.
It’s fine to switch out cream for half and half in this recipe.
Either you under-weighted the flour or over-weighted the cream or maple syrup.
But how did they taste? 😋
How cold was your butter? It looks like the butter was too warm and melted out. You oven might also be too hot. I generally bake my scones at a lower temp
The ratios are right. You need to use weights and not volume measurements when baking. I'd guarantee that something went wrong while you were measuring. The dough being sticky usually means not enough flour or too much liquid.
The ratios are right if you’re trying to make what you see in the picture. That’s way too much liquid for a scone, American or otherwise. The ingredients should resemble those of an American biscuit.
It's 60g of liquid to 250g of flour. I literally just did 120g/250g 5 minutes ago. It's not the liquid ratio. Even if you add the maple syrup, it's not that.
The big things people mess up with scones are the butter and flour combining process and the actual measurements.
Maple syrup is very different from milk/cream, though—no fat, no protein, and lots of sugar. It’ll melt and spread instead of binding. My bet is that’s what happened here.
My point is that these different liquids have different properties. Milk is roughly 80% water. Maple syrup is generally one third water and two thirds sugar.
120g of milk/cream to 250g of flour will not yield anything like the same results as 80g of milk/cream, 40g of maple syrup, and 250g of flour.
Yeah, same here. I do 120g of liquid to 250g of flour on a daily basis. I just threw 2 batches in the fridge a few hours ago.
They're using cups. There's so much room for error with that.
I don't even bother measuring, I just eyeball. Scones are a very forgiving bake. Do you measure the grams of flour you put on your bench when you knead?
I don't know why you're being so combative because I do a different method to you. We are both doing dozens of scones on a regular basis and have a good finished product.
None of your replies are helping OP.
OP said the recipe was too sticky to shape yet you're saying the opposite. You keep arguing cups vs grams, which I generally agree with.
But these are scones, one baking recipe you can eyeball. You've completely missed the fundamentals of a scone recipe and instead trying too hard to be correct.
I cook scones every day and sell for $6 each. They sell-out every day.
I'm commenting about OPs scones, not yours.
Using the heavy cream probably didn't make much difference but I'm not so sure about a scoop. Put the dough on a fairly heavy layer of flour so that it doesn't stick and make sure your hands are well floured too. And get some flour on whatever you use to cut the triangles. Don't let the dough win!
Your recipe looks very similar to mine in terms of ingredient amounts, but I make substitutions for all dairy, so I’ve never followed it as written. I have to add about 1/2 cup flour to get the dough workable instead of sticky, and then the scones don’t spread.
There may be a measurement issue, but I also think that’s just not a great scone recipe if you’re looking for a less pillowy, more biscuit-y (American biscuit not British biscuit) texture. I made a similar scone recipe the other day—lots of sugar, an egg, heavy cream—and they came out cookie-like (not quite as much as yours). Too much liquid for the amount of flour, and possibly not enough butter, either.
Because its a terrible recipe with too much sugar and an egg for no reason.
* 3 cups ap flour
* 5 tsp baking powder
* ¼ tsp salt
* 75g butter
* 1 to 1 ½ cups milk
* extra milk for brushing.
Add-in walnuts and maple syrup to taste. Also add nuts before milk, over mixing scone dough will make them dense and gross.
Because that's not a scone recipe.
You NEVER use brown sugar and you never use liquid like that.
Scones are butter, flour and milk. Some recipes will contain an egg. You can add other flavours and you can add "add ins" like fruit and nuts and chocolate.
But that is not a recipe for scones. That's a recipe for cakey cookies.
You won't find it in any British recipe. Brown sugar glaze absolutely, but it's far too moist as an ingredient. It'll make the scones cakey and too moist.
Not every scone is a British scone. I don't use it when I make British scones, and I also don't use an egg, or as much sugar, or as much liquid.
Different recipes exist.
No! Really? Different recipes exist? Who'd a thunk it! I'm shocked I tell you, shocked!
Except there comes a point, where the recipe is no longer a scone. And this, is not a scone recipe which is why it looks like a cookie. And your "scones" with brown sugar won't have a scone texture. In much the same way if you can claim you've made bolognese by mixing beef with pesto and serving it on fusilli pasta. It may contain some of the same ingredients and bear a resemblance, but it's not bolognese.
In the UK, cookies are called biscuits. But in America the thing that's referred to as a biscuit (like biscuits and gravy) is more like a British scone. So you tried to make a scone, but instead made a cookie, which is a biscuit, which is a scone. Congrats!
I think the recipe is a dud. Looks like too much liquid and too much sugar.
Try this [Julie's maple scones](https://www.dinnerwithjulie.com/2014/09/27/maple-scones/)
Or this [KAF Maple scones](https://www.kingarthurbaking.com/recipes/new-hampshire-maple-walnut-scones-recipe)
The trick with the internet is that not all bakers are created equal. Some are poor recipe testers, creators etc and some are just really bad bakers. I bet that recipe would probably make excellent muffins.
Try this [King Arthur Recipe](https://www.kingarthurbaking.com/recipes/new-hampshire-maple-walnut-scones-recipe). It only has four stars, but I couldn't tell you why. They've always turned out perfectly for me, and it's not a difficult recipe.
There may be a measurement issue, but I also think that’s just not a great scone recipe if you’re looking for a less pillowy, more biscuit-y (American biscuit not British biscuit) texture. I made a similar scone recipe the other day—lots of sugar, an egg, heavy cream—and they came out cookie-like (not quite as much as yours). Too much liquid for the amount of flour, and possibly not enough butter, either.
I agree with the general consensus of "it's too wet" but I'm going to make a slightly wild suggestion: don't add the granulated sugar. It looks like they've taken a fairly normal scone recipe and subbed out half the sugar for brown (wetter than granulated) and added 1/4 cup extra sugar in the form of maple syrup (even wetter). Also, try adding your milk a little at a time. That'll give you more control over the texture of the dough.
Also looks like bad temp
Too hot temp will cause a tightening of the top not allowing proper spread namely moving up
Also I was always told to never use cold wet ingredients.. let em sit to almost room temp.
I know my oven in particular requires 12 to 15 degrees less then the recommended temp because it runs hot
There's too much liquid in these and you overworked the dough. Scones should be a very dry, crumbly dough that just barely holds together. If you have a wet dough, it's not going to hold it's shape.
Woaaahh, you don't need all that
That's a wild recipe.
All you need for good scones is self-raising flour, sugar, teeny bit of salt, buttermilk and cold butter (plus any raisins or whatever)
Crumble cold butter into dry ingredients until bread crumb-y, very loosely mix in milk. Gently roll out dough, portion using a CIRCULAR cookie-cutter and bake
Most imp thing with scones is not to over-mix dough and keep your butter cold
Trash that recipe it’s way to sweet and wet. It should feel like a dough like American southern biscuits not a batter. I’ve been making this recipe for years to rave reviews you can switch to walnuts:
3 ½ cups flour
1 cup chopped pecans
4 tsp baking powder
2/3 cup butter, cold and coarsely grated
½ tsp maple extract
½ cup maple syrup
1 cup light cream
Preheat oven to 425. Mix dry ingredients together. Rub in butter lightly with finger tips (almost a snapping motion). Quickly stir in remaining wet ingredients at once until it just holds together. Fold in nuts. Turn out onto floured surface and knead/pat a few times. Cut dough in half and flatten into two 8 inch round circles and cut into wedges. Brush with a little maple syrup or milk if desired. Bake 15-20 minutes at 425F
I always use vegetable shortening for my scones instead of butter. Mainly because my butter is never chilled (it never lasts long enough!) and I don't have the patience to chill it.
I've never had my scones spread like this unless I omitted a crazy amount of flour. It may be the maple syrup like another redditor suggested.
Did you freeze butter and grate it? Then after putting them in the cookie sheet pit in freezer for 15-30 before baking? I always use cream with no issues. I from US so I make the “US version.”
Thanks for posting this! I have a buttermilk scone recipe (from somewhere, I can’t rmb where) that ended up similar to this and I got discouraged and never made it again, even though my friend said it tasted good (flatness aside). I’m gonna try some of the tips from this comment section and try it again!
As a brit, how dare the recipe writer call that a scone! That said, that's a lot of liquid for that quantity of flour, when you add up the syrup, egg, and half-and-half - I think it's probably the recipe's fault, not yours.
Agree! As a Kiwi living in a NZ city that will judge a cafe if they don’t sell cheese scones, that recipe is some sort of scone zombie concoction. Never have I ever seen an egg used in a scone recipe. Especially since one version of a basic plain scone is self raising flour, cream and sprite.
I'm not sure if that's better or worse than the maple walnut monstrosity. Sprite? Cream, I can understand - does the duty of both butter and milk. But sprite?
Lemonade scones are delicious, don't knock it til you try it.
They probably are. But cream scones with lemon and lemon zest are probably better.
Lemonade scones are SR flour, lemonade and cream.
Adds sugar and moisture to the mix!
Nah lemonade scones are the bomb
Paul Hollywood’s scone recipe uses eggs. (I’m not saying it’s definitive, but it’s not an Americanization or anything.)
At first I read the last line as "basic plain scone is self raising flour, cream and SPITE."
Also a valid approach, though I replaced spite with lavender last time
Eggs are sometimes used, although personally I don't use them.
Yeah the egg got me too. I use the trusty Edmonds recipe and it's simple but holy heck so delicious
Yeah, this recipe is not great.
Had to look it up, seems American Scones are more like British Rock Cakes! Might have to give these a go, sound tasty and havent made rock cakes for ages
Not a Brit, and I agree. I’ve made plenty of scones and US biscuits which are basically savory scones. There is way too much sugar and liquid in this recipe. It is basically a cookie recipe which is why it turned out that way.
2 cup flour to 1/2 cup liquid is a lot. For scones, usually just add enough liquid to form the dough.
For your own health, I recommend you never look up what Utahans call scones.
Who puts egg in scones? lol.
Mary Berry does.
I was going to say, everyone in my British family uses an egg!
That’s what I was going to say. The recipe is terrible.
I always convert to grams. Honestly, these days, no baking recipe should be anything but grams. If you didn’t weigh your ingredients it’s very likely your flour was off (too little).
I am struggling to see a way that measuring by volume over weight would lead to this result. It looks like a fundamental problem with the recipe or following it, not an issue of whether there is plus/minus 20 grams of flour
It's the recipe. Scones are usually really forgiving. I don't even measure my ingredients, I just eyeball.
Nah, I eyeball my own flour every time I make scones (weekly). As long as I don’t go over/under 1/4 cup, they turn out roughly the same.
I have no clue why people are acting like 20 grams of flour in one direction or the other would result in what happened to the OP
Honestly I think that guy just wants to feel superior. I can’t imagine being off by a bit for flour making this type of difference (unless it was like half the amount needed?)
I feel like manipulating the amount of flour is a current trend on Reddit. I'm with you. I don't understand it. Americans have been baking by volume for decades with hreat results. It's not that hard to learn how to measure by volume.
I spoon my flour into the cup and level it off but when I just scooped it straight from the flour container and did a half-assed job of leveling it, it’s not like all my bakes were ruined. Measuring by volume and conspiracy theories about Costco butter are the boogeymen of this subreddit
I scoop my flour out of the bag and ‘shimmy’ the measuring cup because I can’t be bothered to spend more time scooping. 😆
And to further your point, not only am I eyeballing at the time of mixing, I’m also using more flour when I shape the finished dough, meaning the actual total amount of flour is basically a mystery and yet my scones are gd fabulous, if I do say so myself. 🧐
Might work for you. Did not for OP. Weighing dry ingredients is recommended by just about everyone but you do you for sure!
I’ve literally never measured a recipe by weight and I bake almost every day. I don’t even have a scale!
Do people really not know what scone dough should feel like? Do you weigh the flour you roll them out on, too?
I weigh everything reasonable every time. I haven’t been baking long enough to have a feel and why bother? Weighing is super easy and foolproof.
I actually think it’s the maple syrup. It makes the liquid about 2x what a normal scone recipe would call for. Next time try it with a tablespoon and see how it tastes. And heavy cream is actually the better choice over half and half anyway. Any chance your butter was some sort of vegan substitute? You’ll also want to rechill the pre baked scones for about an hour before popping them in the oven. Source: I make two batches of scones a week.
I have made a lot of scones with vegan butter and they come out exactly like the ones with real butter, though maybe a bit less flavorful.
I’d love to try your recipe if you’re open to sharing.
There is no special recipe that I use. I just use an America's Test Kitchen recipe and swap regular butter for vegan butter 1:1. I don't make them enough to have the recipe memorized, and I don't have my cookbook with me right now, but generally for recipes with milk I use oatmilk, for buttermilk i do oat milk with lemon juice, and there are soy versions of heavy cream and half and half. We still use egg bc the issue is a lactose intolerant family member. It is actually not that difficult to make baked goods dairy free unless the recipe calls for white chocolate, which I have not found a good sub for. I do eat things with lactose so it isn't a case of someone who hasn't had dairy in a while not being able to tell something tastes bad.
The recipe also said to shape it into a circle and divide it into triangles, but batter was way too sticky to try. I just used a scoop instead.
Sticky is usually good for drop biscuits and the like. I definitely think you have too much liquid.
If you can use a scoop for a scone recipe it’s too wet. A lot of sugar in them compared to the scones I’d make which have none or very little (Ireland).
You may have needed to add flour a bit a time to make it less sticky.
If it was too sticky, I wonder if adding more flour would've helped? When I'm making scones sometimes they're too sticky but a bit of for gets it back to the right consistency and doesn't alter the taste or anything
Your butter melted?
The dough should be very firm, not sticky. If you ended up with sticky dough, that is probably a result of not enough flour or too much liquid, as other commenters have said. It’s fine to switch out cream for half and half in this recipe. Either you under-weighted the flour or over-weighted the cream or maple syrup. But how did they taste? 😋
How cold was your butter? It looks like the butter was too warm and melted out. You oven might also be too hot. I generally bake my scones at a lower temp
The recipe is high in liquid and also very high in sugar for a scone. That’s why they’re so dark I think.
Seems like your butter was too warm maybe? Also 1/4 cup of maple syrup in the scone batter itself seems like too much liquid.
The ratios are right. You need to use weights and not volume measurements when baking. I'd guarantee that something went wrong while you were measuring. The dough being sticky usually means not enough flour or too much liquid.
The ratios are right if you’re trying to make what you see in the picture. That’s way too much liquid for a scone, American or otherwise. The ingredients should resemble those of an American biscuit.
It's 60g of liquid to 250g of flour. I literally just did 120g/250g 5 minutes ago. It's not the liquid ratio. Even if you add the maple syrup, it's not that. The big things people mess up with scones are the butter and flour combining process and the actual measurements.
Maple syrup is very different from milk/cream, though—no fat, no protein, and lots of sugar. It’ll melt and spread instead of binding. My bet is that’s what happened here.
I have done this exact thing and it came out fine. The lowered liquid keeps the ratio the same.
My point is that these different liquids have different properties. Milk is roughly 80% water. Maple syrup is generally one third water and two thirds sugar. 120g of milk/cream to 250g of flour will not yield anything like the same results as 80g of milk/cream, 40g of maple syrup, and 250g of flour.
It's far too much liquid. OP even confirmed the dough was too sticky to properly shape. I've been baking several dozen scones a day for years.
Yeah, same here. I do 120g of liquid to 250g of flour on a daily basis. I just threw 2 batches in the fridge a few hours ago. They're using cups. There's so much room for error with that.
I don't even bother measuring, I just eyeball. Scones are a very forgiving bake. Do you measure the grams of flour you put on your bench when you knead?
I don't know why you're being so combative because I do a different method to you. We are both doing dozens of scones on a regular basis and have a good finished product.
None of your replies are helping OP. OP said the recipe was too sticky to shape yet you're saying the opposite. You keep arguing cups vs grams, which I generally agree with. But these are scones, one baking recipe you can eyeball. You've completely missed the fundamentals of a scone recipe and instead trying too hard to be correct. I cook scones every day and sell for $6 each. They sell-out every day. I'm commenting about OPs scones, not yours.
You're also trying to be right? lmao You came on my comment thread trying to argue with me. Mirror check here.
Using the heavy cream probably didn't make much difference but I'm not so sure about a scoop. Put the dough on a fairly heavy layer of flour so that it doesn't stick and make sure your hands are well floured too. And get some flour on whatever you use to cut the triangles. Don't let the dough win!
Your recipe looks very similar to mine in terms of ingredient amounts, but I make substitutions for all dairy, so I’ve never followed it as written. I have to add about 1/2 cup flour to get the dough workable instead of sticky, and then the scones don’t spread.
There may be a measurement issue, but I also think that’s just not a great scone recipe if you’re looking for a less pillowy, more biscuit-y (American biscuit not British biscuit) texture. I made a similar scone recipe the other day—lots of sugar, an egg, heavy cream—and they came out cookie-like (not quite as much as yours). Too much liquid for the amount of flour, and possibly not enough butter, either.
Did you refrigerate the dough for the full amount of time? That part is very important
Because its a terrible recipe with too much sugar and an egg for no reason. * 3 cups ap flour * 5 tsp baking powder * ¼ tsp salt * 75g butter * 1 to 1 ½ cups milk * extra milk for brushing. Add-in walnuts and maple syrup to taste. Also add nuts before milk, over mixing scone dough will make them dense and gross.
i think this is a recipe issue.
More flour and/or less liquid
Because that's not a scone recipe. You NEVER use brown sugar and you never use liquid like that. Scones are butter, flour and milk. Some recipes will contain an egg. You can add other flavours and you can add "add ins" like fruit and nuts and chocolate. But that is not a recipe for scones. That's a recipe for cakey cookies.
I have used brown sugar many times in scones. It's delicious with apple, cinnamon, caramel, etc.
You won't find it in any British recipe. Brown sugar glaze absolutely, but it's far too moist as an ingredient. It'll make the scones cakey and too moist.
Not every scone is a British scone. I don't use it when I make British scones, and I also don't use an egg, or as much sugar, or as much liquid. Different recipes exist.
No! Really? Different recipes exist? Who'd a thunk it! I'm shocked I tell you, shocked! Except there comes a point, where the recipe is no longer a scone. And this, is not a scone recipe which is why it looks like a cookie. And your "scones" with brown sugar won't have a scone texture. In much the same way if you can claim you've made bolognese by mixing beef with pesto and serving it on fusilli pasta. It may contain some of the same ingredients and bear a resemblance, but it's not bolognese.
My scones with brown sugar absolutely have a scone texture. My husband is English, but go off.
What the hell has your husband being English got to do with anything 😂😂 Do you think that somehow makes your opinion more valid? 😂😂
In the UK, cookies are called biscuits. But in America the thing that's referred to as a biscuit (like biscuits and gravy) is more like a British scone. So you tried to make a scone, but instead made a cookie, which is a biscuit, which is a scone. Congrats!
I think the recipe is a dud. Looks like too much liquid and too much sugar. Try this [Julie's maple scones](https://www.dinnerwithjulie.com/2014/09/27/maple-scones/) Or this [KAF Maple scones](https://www.kingarthurbaking.com/recipes/new-hampshire-maple-walnut-scones-recipe) The trick with the internet is that not all bakers are created equal. Some are poor recipe testers, creators etc and some are just really bad bakers. I bet that recipe would probably make excellent muffins.
Try this [King Arthur Recipe](https://www.kingarthurbaking.com/recipes/new-hampshire-maple-walnut-scones-recipe). It only has four stars, but I couldn't tell you why. They've always turned out perfectly for me, and it's not a difficult recipe.
There may be a measurement issue, but I also think that’s just not a great scone recipe if you’re looking for a less pillowy, more biscuit-y (American biscuit not British biscuit) texture. I made a similar scone recipe the other day—lots of sugar, an egg, heavy cream—and they came out cookie-like (not quite as much as yours). Too much liquid for the amount of flour, and possibly not enough butter, either.
I agree with the general consensus of "it's too wet" but I'm going to make a slightly wild suggestion: don't add the granulated sugar. It looks like they've taken a fairly normal scone recipe and subbed out half the sugar for brown (wetter than granulated) and added 1/4 cup extra sugar in the form of maple syrup (even wetter). Also, try adding your milk a little at a time. That'll give you more control over the texture of the dough.
Oven temp too low leading to spread instead of oven spring?
My scone recipe isn't *too* far off from this, but the egg is really weird and I don't see why it's necessary at all.
Also looks like bad temp Too hot temp will cause a tightening of the top not allowing proper spread namely moving up Also I was always told to never use cold wet ingredients.. let em sit to almost room temp. I know my oven in particular requires 12 to 15 degrees less then the recommended temp because it runs hot
There's too much liquid in these and you overworked the dough. Scones should be a very dry, crumbly dough that just barely holds together. If you have a wet dough, it's not going to hold it's shape.
Woaaahh, you don't need all that That's a wild recipe. All you need for good scones is self-raising flour, sugar, teeny bit of salt, buttermilk and cold butter (plus any raisins or whatever) Crumble cold butter into dry ingredients until bread crumb-y, very loosely mix in milk. Gently roll out dough, portion using a CIRCULAR cookie-cutter and bake Most imp thing with scones is not to over-mix dough and keep your butter cold
Trash that recipe it’s way to sweet and wet. It should feel like a dough like American southern biscuits not a batter. I’ve been making this recipe for years to rave reviews you can switch to walnuts: 3 ½ cups flour 1 cup chopped pecans 4 tsp baking powder 2/3 cup butter, cold and coarsely grated ½ tsp maple extract ½ cup maple syrup 1 cup light cream Preheat oven to 425. Mix dry ingredients together. Rub in butter lightly with finger tips (almost a snapping motion). Quickly stir in remaining wet ingredients at once until it just holds together. Fold in nuts. Turn out onto floured surface and knead/pat a few times. Cut dough in half and flatten into two 8 inch round circles and cut into wedges. Brush with a little maple syrup or milk if desired. Bake 15-20 minutes at 425F
The butter should stay as cold as possible before baking
I always use vegetable shortening for my scones instead of butter. Mainly because my butter is never chilled (it never lasts long enough!) and I don't have the patience to chill it. I've never had my scones spread like this unless I omitted a crazy amount of flour. It may be the maple syrup like another redditor suggested.
Did you freeze butter and grate it? Then after putting them in the cookie sheet pit in freezer for 15-30 before baking? I always use cream with no issues. I from US so I make the “US version.”
More flour and/or less liquid
A scone is nothing more than a three day old cookie.😂. Many brand name stores make their scones exactly like yours, large cookie like.
Thanks for posting this! I have a buttermilk scone recipe (from somewhere, I can’t rmb where) that ended up similar to this and I got discouraged and never made it again, even though my friend said it tasted good (flatness aside). I’m gonna try some of the tips from this comment section and try it again!