This recipe looked great, I had all the ingredients, so tried it today. Everything went fine until I added the liquids - it did not make a wet dough, but a dry crumbly one. I blended in another spoonful of buttermilk. Put the stuff in the 'fridge to chill. I got twelve blobs of dough on the baking sheet, had to squeeze them to hang together. If I had been thinking 'food', rather than the phone call I had to return, I would have realized there wasn't enough liquid to activate the baking powder, hold the stuff together and allow them to rise. They didn't spread or rise much, stayed somewhat moist in center but crumbly outside. Not much aroma of Fiori di Sicilia. Flavor a bit bitter. I checked all quantities - it seems to me to need more than 1/2 cup of buttermilk to get a wet dough. Or is this just the result of the flour being the last few cups in the bottom of the canister during a very dry winter in northern MN? Seems extreme just for extra dry flour. Guess I will glaze them; had planned to use just half the amount of glaze to keep the sugar lower, but will make it a bit wetter and use the whole 1 cup powdered sugar. Any thoughts? Carol - I am sorry your scones did not come out as anticipated. Whole grains will produce a scone with a more coarse dense texture. But, yours sounded a bit too dry! A few things come to mind. 1. Perhaps you did not measure your flour properly and got too much. We recommend to fluff up the flour, sprinkle in the measuring cup and level it off. This method should give you a 4 oz. cup. 2. If your butter pieces were not cut into into the dry ingredients enough, the dough may not be cohesive once the liquid has been added. 3. Be sure to use large eggs. 4. You may always add more liquid if the dough is not holding together, much like when making pie dough. Next time, add more buttermilk until you have a workable dough. Just be careful not to overwork the dough in the process. Elisabeth @ KAF

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