Hi Katherine, we're very sorry to hear this recipe didn't work well for you! We've found that working the flour and butter together a little more thoroughly (either by tossing and rubbing the mixture together by hand, or with your mixer) can make a big difference in how wet or dry the scone dough will feel. Aim for the butter/flour mixture to look a little like cornmeal. Coating the flour with butter in this way helps prevent the flour from soaking up too much liquid and will also inhibit gluten development, which will result in more tenderness in your scones. 

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