I've made Cheeseboard's recipe for corn-cherry scones twice now and have had them spreading out too much in the oven (flattening into a cookie almost!). Here is the recipe: http://www.mycookingblog.com/post/1-c...
Both times, I've made half the recipe and found that the dough became very wet and sticky when the full amount of liquid was used.
So I have several questions:
- What am I doing wrong?
- How wet should the scone dough be?
- What happens if you overwork/underwork the butter into the flour? (Maybe I'm not working the fat in properly?)