Hey guys on my recent road trip around California I landed upon Palm springs and over there they had a coffee shop called Koffi. This coffee shop had the most amazing craggy scones that were relatively dry with a hint of moisture. You could pull off chunks of scone and it would hold together. I made scones today (smitten kitchen chocolate pear scones) and they were too biscuit-like. Not dry enough and too buttery.
Anyone know what im talking about or how I can achieve these drier scones, I guess americanized scones?
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