I made the Christmas scones recipe from your website today, with the substitution of the KAF self rising flour since i had some on hand i wanted to use before it expired. It was not a success! I used my scone pan because i didn't anticipate a problem with that, but the "scones" were very moist - almost like cake - and i couldn't get even one out of the pan intact. When i peeked in the oven, the scones had overrun their borders and looked like the dough was in a cake pan. Actually, the "cake" tastes delicious. If i had used a square cake pan, pieces could be removed with a spatula and served as cake. But i would like to know what you think went wrong. I haven't made this recipe with regular flour, so i don't know how that would behave, but no one has posted such a problem on the comments with the recipe. i did add an extra teaspoon of baking powder since the recipe called for 3 tsp. I'm wondering if the one cup of buttermilk called for in the recipe was too much, since the dough was much wetter than any scones i ever made, and I've used many of your recipes. Often they give a range of liquid, but this one didn't. That would be my first guess, but I'd like to know what an expert thinks. Thanks!

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