Has anyone else made these?
I made the mistake of making them before reading the comments. Usually I find Deb's recipes work well. In this case, the metric weight measurements in a number of cases don't come close to the volume measurements. I took guesses on which measure seemed to make more sense. The dough is unusually soft and even with a heavy dusting of flour it was difficult to shape, cut, and transfer to sheets. I've got the scones in the oven now and they seem to be floating in pools of melted butter. I put that down to the unusual mixing method. Deb says that the butter will cut in adequately in the mixing process but I believe the butter stayed in too large chunks and just melted in the oven. The scones also did not rise well at all.
Since they just came out of the oven I haven't tasted them, but as someone who makes scones frequently, unless these taste awesome I won't be making them again. I might try the roasted pear and chocolate as additions to my usual scones made by cutting in butter by hand.
What was your experience with this recipe?