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Yeah I agree, just way too much liquid. Generally speaking I do a rough ratio of 3:1:1:1 flour:butter:buttermilk:egg. Sugar is variable depending on whether they’re sweet or savoury, but two ounces is a reasonable number; for this much flour I might do three, especially on a sweet scone.
edit: also agree on the temp; mine go at 425°F.
Yeah I agree, just way too much liquid. Generally speaking I do a rough ratio of 3:1:1:1 flour:butter:buttermilk:egg. Sugar is variable depending on whether they’re sweet or savoury, but two ounces is a reasonable number; for this much flour I might do three, especially on a sweet scone.
