Thank you so much for trying my recipe, David! I’m so glad you enjoyed it. 🙂

Are you at a high altitude? Did you make any other substitutions? Did it need to be combined more in the food processor? It shouldn’t be a super wet dough but it should certainly be cohesive.

This recipe is too dry. I agree. I also had to add more cream, and like you, I also weigh ingredients.

Hi Kathy! Unfortunately the food processor won’t work quite the same way. 🙁

Can I use my Ninja as a food processor

In reply to comments like this, “This time at least another 1/4 cup. Any thoughts?” I’ve made scones many times without needing to alter the recipe but in this case needed to use at least ¼ cup more of cream. ~ What’s the issue? I suspect it is what occurs when a good processor is used verses mixing the by hand. Absent a processor, regardless of if you’ve weighted the dry ingredients there is a big difference in using a rapidly pulsing machine and doing it by hand. By hand the dough it so dry as to be unusable for scones and without the addition of extra cream? All one ends up with is a dry mess. (And yes, I did fluff my flour well before measuring it.) ~ Being forced to handle it far, far more than anticipated (to mix in all of that extra fluid) creates more of a dense rather than a flakey scone… But I’ll try again (using more cream in the beginning and moving in my chips with the mixed dry ingredients). ☺️

Yeah, me too. I also weigh my flour. I use King Arthur AP flour at 120g/cup. Its February, winter time and very dry inside. I also think an egg is needed to help with holding them together.

Thank you for the quick response but I weigh my flour. I never have an issue with anything being too dry except for the scones 🤷🏻‍♀️

Hi Wendy! It sounds like you may be over-measuring your flour. We have a post on how to measure flour that should be helpful 😊

Yikes, no, I doubt they will bake well either but I am not sure what went wrong. The weight measurements are what I personally use and I haven’t ever experienced what you are describing nor had anyone else report it. Does your dough look the same as mine does in the video? All I can think is an accidental mismeasure of the flour? Otherwise I’m stumped, we make these pretty regularly here and they’re a favorite.
And the texture of scones is better without an egg which is why I do not include them, I’ve tested extensively both ways and no egg wins every time.

I’m so glad you enjoyed them so much! 🙂

I’m so glad you enjoyed them so much, Tammy! 🙂

Hello Pam. What attachment did you use in your mixer? Thank you.

I am happy to hear how much you enjoyed them, Pam! I am glad that everything blended perfectly in your mixer as well. Thank you for trying my recipe and for your feedback. 🙂