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Scones troubleshooting

I made some scones this morning, and they were not bad: crispy crust on the outside, moist and soft on the inside. However, I felt that they spread out too much during baking and were a bit too soft. I couldn't slice the scones without causing them to disintegrate. How can I make them firmer next time? The recipe I use says that the amount of liquid you add may vary with weather or moisture content in the flour, and from my experience with making pastry crust, I know that the amount of liquid the flour will absorb also depends on how finely I work in the fat. I have a hunch that I should adjust the amount of liquid. How wet should a scone dough be? Making the scones today, I couldn't tell if the dough was too wet or too dry.

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  1. "Scone" is a general term and I've rarely found two recipes that produce the same texture in the finished product. For your purposes, I'd suggest you focus on preparing a dough that is only slightly tacky, not sticky, that rolls easily without adhering to the rolling pin or other device you might use to roll out the dough. You could also bake them at a slightly lower temperature for a longer period of time and, if you're using shortening, try replacing it with vegetable oil.

    20 Replies
    1. re: todao

      "slightly tacky, not sticky"

      That would be exactly the right consistency of scone dough, regardless of flour moisture content or weather-related humidity.

      1. re: bushwickgirl

        my scone recipe is stellar, but my dough could never be described as slightly tacky, not sticky. it is very wet and almost difficult to work with. i could never roll it out. but the scones are very very moist with a crispyish exterior. i have to pat it into an 8 inch circle, cut into triangles and separate. i wonder now if i'm making "scuffins" rather than scones....

        basic recipe

        2 cups flour
        1/3 cup sugar
        1 T baking powder
        salt
        1 stick cold butter cut into cubes
        1 egg lightly beaten
        1 t vanilla
        2/3 C dairy (i use 1/2 and 1/2)

        cut the butter into the dry ingredients. add egg, vanilla, and dairy.

        i usually add a pinch of cinnamon and some lemon zest to the dry ingredients. and then i add a C of blueberries after i add the wet ingredients..... and i sprinkle some sugar on top.

        bake at 400 for 20 minutes.

        1. re: eLizard

          Yes, that's a pretty moist dough for a scone; I like the "scruffin" designation.

          For comparison, I have a basic scone recipe that is very similar to yours, butter/sugar/milk/leavening-wise, except it contains 3 cups of flour, so you can see the difference in the doughs. I can roll out my dough.

          I'm not saying one dough is better than the other, no way; just a different end result, and it's all about what you like anyway. I have had many a dry scone in my life that could have benefited from more dairy or fat, or less flour. I may try your recipe to see how they come out.

          1. re: bushwickgirl

            whatever they are...they're delicious. and my boston irish catholic husband prefers a moister scuffin to a drier scone.

            how much leavening is in your recipe?

            1. re: eLizard

              1 Tbsp, same as yours, but as I wrote it's for 3 cups of flour. The usual rule for leavening, baking powder, is 1 tsp per cup of flour, but as you increase the recipe, you don't necessarily need to increase the leavening at the same rate. Many scone recipes have at least 1-2 tsp baking powder per cup of flour, to leaven and tenderize.

              The thing about scones is that you usually put stuff on them, like butter, jam, lemon curd or clotted cream, so the fact that they're not so moist sometimes doesn't matter. I think a good scone should be similar to a good biscuit, light, somewhat fluffy interior and a moist and tender crumb. So often that's not the case.

              Anyway, that's my take on scones. What does Irish Catholic from Boston have to do with scones? I'm not being snarky, just curious. I am Irish Catholic also, my mom's from Boston, but my Irish side of the family didn't make scones ever. They're most likely a Scottish invention, named after the Stone (Scone) of Destiny, where Scottish Kings were once crowned, or so it's told. It's also possible the Dutch or the Germans introduced the Brits to a early type of scone. The original version from Scotland was made from oats and baked on a griddle.

              Of course, the Irish are allowed to eat them.;-}}

              1. re: bushwickgirl

                I like to make an oatmeal scone recipe from Joy of Cooking (the lated 1990s edition). It has about equal parts of flour and rolled oats. They are hearty rather than fluffy. I've also made ham and cheese scones from an Italian cookbook (but published in England).

                1. re: paulj

                  Hearty like the Scots, I'd say. Oatmeal scones are very good. Sadly, that scone recipe is not in later versions of Joy...I just looked at mine, not there.

                  I have a oatmeal drop scone recipe that's hearty, due to the oats. It's written for barley flour as well, but I don't come across barley flour very often.

                2. re: bushwickgirl

                  when you say scones should be like biscuits.....just wondering what the difference is between a scone and shortcake. sounds like they're almost one in the same.

                  1. re: eLizard

                    I think of them as all in the same family of quickbreads with a high leavening to flour/fat ratio, amd varying amounts of liquid, although I think of shortcake as a softer, dropped dough, rather than rolled and cut, like scones or biscuits. But you can use a basic biscuit dough for a shortcake.

                    Then there's the soft, almost batter-like dumpling dough used for cobblers, slumps and grunts; the regional name depends on where you're from, which are all basically all the same thing, either baked or cooked on top of the stove.

                    My mom used to make Apple Pandowdy, which is another variation of a cobbler, made with apples and brown sugar and a biscuit crust.

                    1. re: eLizard

                      In American usage, a scone is a biscuit with added egg and sugar. i.e. something a bit fancier.

                      Obviously there are variations that would be hard to classify one way or the other. Sugar but no egg; egg plus savory items; raisins in plain biscuit dough, etc.

                      1. re: paulj

                        "a scone is a biscuit with added egg and sugar" a fair and true definition.

                        1. re: paulj

                          My British scone recipe uses no eggs or sugar. What it contains is flour, butter, milk, baking powder, ground almonds, almond essence, and raisins.

                          1. re: souschef

                            Is there a different British name for a 'scone' that does not have the almonds and raisins, what Americans would call a biscuit?

                            It's worth keeping in mind that baking powder (and refined baking soda) dates back to only the 1800s. So baked goods using them evolved separately. The American use of 'biscuit' is unique; the word comes from the Latin for 'twice baked', which does not describe our baking powder biscuits,
                            http://www.foodtimeline.org/foodcooki...

                            To Americans biscuits were an alternative to bread, something that could be baked right before the meal, usually breakfast or supper, and served with things like sausage gravy or ham. In usage they overlap with cornbread (also dependent on baking soda or powder).

                            Scones, in the sweet and richer version, are borrowed from Britain, filling what we think of as the 'afternoon tea' meal. They are sweeter than biscuits, often with fruit of some sort, but not as sweet as cake or short cake (which is only eaten with strawberries and coolwhip). :)

                3. re: eLizard

                  "Scuffins" ? Sounds like you have been hanging out with Rachel Ray :)

                  Once, when making a triple quantity for a New Year's brunch I measured out the wet ingredients and then the dry, to realize I did not have enough flour. Made a mental note to reduce the wet ingredients when mixing, but was multi- tasking, and forgot, so I mixed it all together. It was so moist that there was no way I was going to be able to roll it out or pat it into any shape.

                  Not wanting to throw out the batter, I put it into a pastry bag and piped it out. It worked out surprisingly well. I'll leave it to your imagination to come up with an appropriate name for it :)

                  1. re: souschef

                    oh, souschef. you take that back, or we're in a fight! lol

                    and i think what you made was a sceclair. or maybe an ecluffin.

                    1. re: eLizard

                      Heh heh! You get points for imagination :)

                      Love éclairs too !

                    2. re: souschef

                      I would have never thought to use a pastry bag and pipe them. I'll have to try that the next time. Thanks.

                      To michaelnrdx,. Id add 1-2 TBLs of AP flour the next time you make the recipe if you like a drier scone w/ more structure.

                      1. re: Kelli2006

                        How about kneading the dough to reduce crumbliness? Many recipes call for minimal handling, to maximize tenderness and fluffiness. In contrast flour tortilla dough (and other flat breads) is kneaded till smooth, and then allowed to rest.

                        1. re: paulj

                          If your dough is crumbly you might need a bit more liquid.

                          I fold the scone dough a few times to build a workable shape from a somewhat shaggy mass but I wouldn't go as far as to call it kneading. I got a scone recipe from a Scottish friend and her recipe calls for 3/4 cup of rolled oats that have been ground in the food processor for approx 1 minute.

              2. Scones are like biscuits only with sugar. If you want a recipe that I've proved to be good, I'd gladly give it to you. Or if you're set on your own then my only suggestion is to list your ingredients and quanities so we can look to see what's the problem. There's usually a disclaimer when it comes to breads or pastry because true, the altitude and humidity can make a difference so you would need to know how to adjust for those things. Use ice cold butter, not barely, ice cold. Cut it into the dough quickly so you don't warm it too much. Roll your disc out, and then cut your scones prior to baking. The scone isn't wet.

                33 Replies
                1. re: chef chicklet

                  I'd love to see YOUR recipe, chef chicklet. If you've found one that works, that's good enough for me!

                  1. re: roxlet

                    Hi roxlet,
                    Surprised you haven't seen these posted by me before, seems as though I've posted my recipe for these every six months or so. I worked on these scones an entire summer. My bff, has a love for Starbuck's raspberry scones (when they made them) and asked me to work on this for her. I tried them with raspberries, blueberries, pumpkin you name it. My favorite is the pecan and dried cherry. Follow the directions and they'll be wonderful.
                    Here you are with my blessings, my recipe for Dried Cherry Scones – sharon

                    Cherry Pecan Scones
                    Preheat oven to 375 degrees
                    Large baking sheet with silpat or lined with parchment paper
                    Ingredients
                    2 Cups Flour – King Arthur’s is my preferred brand..
                    2 tsp baking powder
                    1 egg
                    1 T vanilla
                    ½ tsp sea salt
                    ¼ cup Plus 2 T fine baker’s sugar
                    ½ cup ice cold butter
                    ½ cup chopped pecans (chopped fine)
                    ½ cup ice cold whipping cream
                    ½ cup Trader Joe’s Bing cherries (cut into chunks) or cranberries, or golden raisins etc. you can use any dried fruit you prefer.
                    For the topping
                    1 egg beaten
                    1 T whipping cream
                    Wilton’s Sugar – large crystals
                    Cut butter into cubes and refrigerate until ready to use
                    Sift the flour, salt, baking powder and sugar into a large bowl
                    Cut the butter into the flour mixture with pastry blender until resembles coarse meal
                    In a smaller bowl whisk the egg, cream and vanilla – add to the dry mixture mixing with a fork, and stir until just combined – do not over mix! Then add the nuts and cherries.
                    Pour the dough mix onto a lightly floured board and pat into a 7 inch 1 to 1 ½ inch high disk. Okay, this is where I get a little crazy, I use my ruler. (sorry!)
                    Cut into in half then quarters and then in eights as evenly as possible.
                    Place the scones on a baking sheet with silpat or parchment paper – this ensures even browning on the bottom
                    Mix 1 egg with the 1 T of cream and brush the tops with the cream-egg mixture then sprinkle generously with the sugar crystals.
                    Bake at 375 degrees for 17 minutes and no longer! This will ensure a moister scone than normally expected. Or you can make nice light drizzle for the top, I just happen to like the crunch of the large sugar crystal (you can use the raw sugar too)
                    Another small tip, I keep the cubed butter and whip cream in the containers that I'll use for them in the fridge/ everything is really cold and I work very quickly.

                    Hey I just realized that everyone left the house, I think I'll make some myself!
                    Bon Apetit!

                    Sharon

                    1. re: chef chicklet

                      Thanks Sharon! This looks great. I pasted this into my recipe file. Have you ever tried peaches or are they too wet?

                      1. re: roxlet

                        No I haven't but if you mean fresh? I think you could get away with it. I've used fresh blackberries, raspberries, blueberries, and today with me talking with you, I want to make strawberry!! Sounds like a peach cobbler scone!

                      2. re: chef chicklet

                        Am I the only one who thinks scones should be round, not triangular ? Every time I see a triangular scone I can't help but think, "That's not a scone".

                        1. re: souschef

                          I think of shortcakes, as for strawberry shortcakes, as being round. Or cream biscuits. Scones I think of as being triangular, but there's no reason they couldn't be round.

                          1. re: roxlet

                            Do your triangular scones come apart easily through the thickness so you can put stuff (Devon cream, jelly) in there? The few commercial scones (and one home-made) I have had have all been triangular and hard as a rock; you have to break off a piece - forget about separating them.

                            I like a nice, thick, round fluffy scone that is of uniform thickness. All of the triangular ones I have seen slope down at the sides. I read somewhere that when making a scone you should not twist the cutter, but push straight down in order to ensure an even rise, so that is what I do, and they turn out uniform and moist. The triangular ones have dry ends (the ones I have had, that is).

                            1. re: souschef

                              I guess that I think of triangular scones as something that you eat just like that. I'm not sure that I would want to add Devon Cream or jam to a cherry pecan scone, for example, but I'm sure you could make them round if that is what you prefer. And I think that a sharp cutter that is driven straight down into the dough is indeed the right way to cut them.

                              1. re: roxlet

                                That method of cutting is recommended for biscuits as well.

                          2. re: souschef

                            Many recipes call for patting or rolling the dough into a circle, and cutting it into wedges, hence the triangular shape. I suspect there are regional preferences regarding this, versus the cut circle style.

                            My short cut is to just spread the dough in a 10" dutch oven, and roughly score it. Then after baking, cut again. This produces the wedges without any of the rolling. It should also work nicely with wetter doughs that would spread if baked unsupported on a baking sheet.

                            The lightest southern-style biscuits use a very wet dough. So wet that you have to pick up balls of the dough with well floured hands, gently shape them, and then pack them side by side in a rimmed baking pan (e.g. 8" square).

                            1. re: paulj

                              Yes, my dear friend from Virginia does it exactly that way, no real recipe, no measuring, no rolling or cutting, hand forming only, with wonderful results.

                              1. re: paulj

                                I have made these type and they are by far the best biscuits I've made. I thought for sure that I'd made a mistake, but just plunged ahead and floured my hands. I could jump for joy when I saw them, they were exactly the biscuits I'd been trying for the longest time to make. yes yes to packing side by side.

                              2. re: souschef

                                Personally, I don't dig scones as much as my friend does, I made her the ones that were like Starbuck's, which are a triangle. I don't think the English scone is triangular, and is much more biscuit shaped. And for all I know starbucks scones aren't authentic, but that's what she wanted.

                                1. re: souschef

                                  I just saw this and I can understand that you feel a scone should be round, but me, I don't care for bundt cakes because to me, cakes are round without holes.

                                  I made these into wedge shapes, because I like the way they look personally. Certainly anyone could change the shape, heck make squares if you want.
                                  I know the traditional scone is round but I think biscuits when I see a round scone. To each their own.

                            2. re: chef chicklet

                              I was making Cheeseboard's corn-cherry scones. Every scone I've come across was dry and disgusting until I had Cheeseboard's scones. Theirs always has a crunchy crust and a moist, soft interior. Following their recipe, I got results similar to what they make, but a bit fragile. They spread out quite a bit in the oven and crumbled too easily.

                              Here is the recipe.
                              http://www.mycookingblog.com/post/1-c...

                                1. re: michaelnrdx

                                  well those sound different, and with cornmeal. I myself like the fragile type of scone. That's what the one I make are like, they are moist, but crumbly. I want to almost compare it to shortbread.

                                  1. re: chef chicklet

                                    Take a look at the Wiki article on scones to get an idea of how varied they are, even within the UK. Apparently the earliest form (before baking powder) was a flat oat cake, cut or broken into quadrants.

                                    1. re: chef chicklet

                                      Mines were crumblier than the ones I got at Cheeseboard though. Their recipe didn't say how wet the dough should be, but I used the quantities they specified. I need to know how to adjust the amounts.

                                    2. re: michaelnrdx

                                      I do love my scones, please don't get me wrong. I do like doing things differently and love cornmeal. So will definitely give these a try. I was at Wentes for and event and I have to say they make the best cranberry pecan scones. They didn't give me a recipe, but they sort of danced around a few things, and I eventually figured it out. Scones from Brittan look very biscuit like, hence the ability I guess to insert the jams and the devon cream (which is always a good thing to do).
                                      I don't have any problems with the scones I make spreading, but I do work rather quickly, keep the butter ultra cold, and the oven ready and hot. I bake them on silpat by the way, but have used parchment and just the tray without problems.

                                      Now me, I can't make the World Peace cookies without those flattening out like mini pancakes...

                                      1. re: chef chicklet

                                        If you love cornmeal how about starting a thread on your favourite cornbread recipe. I love cornbread, and am looking for a good recipe.

                                        1. re: souschef

                                          Well I was wondering, if you're looking for a nice cornbread recipe why don't you start a thread? Don't tell me you're shy! I know that I've seen the subject brought up before, so you'd be in luck. Me, I usually use the recipe on the Albers box.

                                          1. re: chef chicklet

                                            Will one of you please start a thread!! ;-]] BUT do a relevance search first, as there are earlier threads about cornbread, as well as lots of good chow recipes and stories.

                                            Here's a good cornbread thread, with a side discussion about coleslaw:
                                            http://chowhound.chow.com/topics/2821...

                                            1. re: chef chicklet

                                              I just remembered that I saw a cornbread recipe in the Julia and j
                                              Jacques book, so I'll give that a try and peruse what is here before starting a new thread.

                                              And no, my dear chef chicklet, I am not shy !

                                              1. re: souschef

                                                I'm sorry I didn't mean to come off like I didn't care, but didn't understand why.

                                                I don't mind starting one, but first of all what are you looking for in a cornbread. They can vary vastly as you know. Doing a search is a pain, and me like you want to hear from someone that I trust their cooking, not that they found a recipe and plop here it is. I honestly, use Albers, I can post that, if you would like it. It's more cake like and here's a photo.

                                                http://www.flickr.com/photos/7220939@...

                                                What are you making for cornbread now?
                                                I'm on a search for a good corn olive oil, and herb muffin. If I start a thread I could make the topic such that it asks for recipes that use cornmeal, or is that too general?

                                                1. re: chef chicklet

                                                  You did not sound like you did not care. When I said "my dear chef chicklet" it was supposed to be affectionate ! We need emoticons on this site !!!

                                                  I have not made cornbread in years, so do not have a recipe I can quote/use.

                                                  I am looking for something that is not sweet, and incorporates some herbs, preferably thyme and/or rosemary. I would like it to be about the texture of brioche, if that is possible, but do realize that it would be a bit denser.

                                                  Maybe you should start with the Albers recipe since that is what you use.

                                                  1. re: souschef

                                                    That mention of a brioche texture confuses things. When Americans talk about cornbread they usually have a quick bread in mind. There are two basic styles. The northern one has roughly equal parts flour and cornmeal, some sugar, baking powder or baking soda and buttermilk, eggs, water or milk. Southern style (in its purest form) is all cornmeal (finer grind than northern), no sugar, and needs to be baked in a hot cast iron pan with bacon grease. The northern one is cake like, the southern should have a crisp crust.

                                                    As with scones/biscuits you could fiddle with these basic recipes - omitting the sugar, adding herbs, sweet corn, cheese, peppers, etc.

                                                    But to be brioche like, you need to start with a yeast dough like brioche and tweak that. Check Italian, Greek, and Spanish recipes. I have made a Spanish empanada using a yeast dough with half flour and half cornmeal. We have also discussed Italian cakes using polenta.

                                                    Cornmeal, especially the finer grind, could be substituted for part of the flour in a scone recipe (I wouldn't go above a 1/4 for a start).

                                                    If you want a brioch

                                                    1. re: souschef

                                                      " We need emoticons on this site !!!" I know! I am always afraid that I come of so matter of fact and blunt. I am sort of like that even when I speak. Years of working for men that always wanted the facts, and the bottom line have really desensitized me. I need to think twice when I speak and reread and reread what I write. So if I ever do that just smack me!
                                                      Anyway, lets cook.

                                                      I would love to help you develop this herbed corn-breadish sort of like brioche type of bread. There is a problem, because with cornmeal, you can't get that texture. As Paul J said, they're too different types of bread.
                                                      Do you make brioche?

                                                      1. re: chef chicklet

                                                        Don't worry about being blunt; I am an engineer and you know what we are like.

                                                        I made brioche just once, and it turned out very well, but I can't remember what recipe I used. I should start with one from The Bread Bible. This gives me a good excuse to start......sometime this week.

                                                        BTW the brioche texture is not mandatory; it was just a thought. I have always loved brioche. There used to be a pastry shop here that used to make a large brioche, then cut off the top knot, hollow out the brioche, line it with chocolate, fill it with pastry cream and fruit, then replace the top knot. It was to die for! I have been meaning to make it for years.

                                                        1. re: souschef

                                                          Yes I sure do.
                                                          I've made brioche a few times, the little ones with top knots too. It's not difficult at all. Wow what an impressive dessert that would make, sort of a mighty big eclair.
                                                          I did see these on flickr so somebodys making it.
                                                          not the best photo, but you get the idea.
                                                          http://www.flickr.com/photos/wedoitfo...

                                        2. Last month, I had checked out a rather interesting (to me) cookbook /autobiograophy book by Darren McCrady, a former chef to the royal family and Princess Diana. There is mention in it of the Royal Scone recipe which I was hoping to get first hand taste of the elusive English scone.

                                          Hah! Not to be found,no where in this book. Yes it still remains elusive, no recipe in the book anywhere. DRAT! I did make the Balmoral Strawberry Jam, and nice scone to eat it on would of been very nice indeed! Another day.
                                          Love this book, going to try to buy it if its still in print. Just a little note, lots of recipes that I've seen asked for, curry, white cake, cottage pie. etc..

                                          1. You might want to take a look at a post I just did, titled The Best Scones in the Entire Universe at http://thelunacafe.com/the-best-scone..., which corrals a ton of research on the perfect scone. The effect you describe probably indicates that the dough did not have enough flour (too much liquid) to hold the scone's shape while baking. So your hunch to cut back on the liquid will likely remedy the issue. But I would have to see your complete recipe to be certain. ...Susan

                                            1. Another scone thread was revived recently with a link to a study of different rich scone recipes, mainly looking an optimal balance between eggs and butter.

                                              oops - I meant this post to go on the 'crumbly scones' thread, as a reference to this thread.

                                              2 Replies
                                              1. re: paulj

                                                Hi
                                                I couldn't figure out how to post a question
                                                I am making the follow scone recipe but added an extra egg what can I fix it if it is already mixed together?
                                                Lemon Blueberry Scones Recipe
                                                Here's a recipe for lemon blueberry scones that are sweet, tangy and deliciously moist. Fresh blueberries are best, but frozen blueberries will work, too. Just be sure to defrost and dry them thoroughly.

                                                Check out this step-by-step scones tutorial for more info.
                                                Prep Time: 15 minutes
                                                Cook Time: 15 minutes
                                                Total Time: 30 minutes
                                                Ingredients:

                                                2 cups all-purpose flour, unsifted
                                                3 tsp baking powder
                                                2 Tbsp granulated sugar
                                                ½ tsp salt (table salt, not Kosher)
                                                4 Tbsp butter (½ stick)
                                                3 eggs
                                                ½ cup heavy cream
                                                1½ cups blueberries (see note below)
                                                Zest of 1 medium lemon (about 1 Tbsp)

                                                Preparation:

                                                Preheat oven to 400°F.

                                                In a large mixing bowl, combine flour, baking powder, sugar and salt.

                                                Cut butter into the flour until the mixture resembles crumbs.

                                                In a separate bowl, beat two eggs and stir in the cream. Then stir the egg-cream mixture into the dry ingredients.

                                                Stir in blueberries and lemon zest.

                                                Turn the dough out onto a floured board and press it together into a single lump. If it doesn't hold together yet, add water (you could use milk, too, or more cream) a tablespoon at a time, until it does. Don't overwork the dough, though.

                                                Roll dough out to a thickness of 1 inch. Cut into rounds with fluted pastry cutter (or see variation below).

                                                Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique.

                                                Place scones on the baking sheet.

                                                Separate the third egg and beat the egg white. Then brush the tops of the scones with the egg white and lightly sprinkle with a bit more sugar.

                                                Bake 15 minutes or until golden.

                                                Makes 8-12 scones, depending on how big you cut them.

                                                Variation: For triangular scones, turn the dough out and separate it into two halves. Form each half into roughly circular shape, being careful not to overwork the dough. Then roll each half to to 1-inch thickness, and cut into wedges with a knife. Proceed with remaining steps as written.

                                                NOTE: Fresh blueberries are best, but frozen blueberries will work, too. Just be sure to defrost and dry them thoroughly.
                                                More Scones Recipes

                                                Basic Scones Recipe
                                                Strawberry Almond Scones Recipe
                                                Cranberry Orange Scones Recipe
                                                thanks

                                                1. re: lovelovelies

                                                  You added an extra egg by mistake? Not much to do, really, your scones will be a bit moister and slightly more eggy than the recipe would normally produce, and may take a bit longer to bake, so you don't have a sodden center. You could add another 1/4-1/2 cup of flour to compensate for the extra egg, but you run the risk of unbalancing your leavening, although 3 tsp of baking powder should be plenty for the recipe's 2 cups of flour. You may want to turn the oven down a bit for the last 10 minutes of baking and check them for doneness.

                                                  Besides, a moister scone is better than a dry one any day.

                                                  Now, to post a question in the Home Cooking board, or any board, actually, go to that specific board's home page, and you'll see an ADD NEW POST form at the top left side of the page, in red. Click on that link, a form for posting your query will pop up and you're on your way. You'll have some time to edit your title and your post if you make an error, typo, or want to add or delete info.

                                                  You already know how to post to a thread, so you're half way there. Btw, welcome to Chowhound!