Kye, Thank you for this exhaustive attention to scones it’s one of my favorite foods, I am British. Yesterday I made currant scones with both cream and butter! The batter was quite wet and I had to literally scoop them on to the sheeet pan. My guests however said they were outstanding. To make the batter easier to mold and transfer, would you recommend the addition of more flour? While the scones were delicious this baker had a hard time making them, and I don’t want to alter the deliciousness in any way. Thanks.

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