Kye Ameden, post author

February 11, 2020 at 1:41pm

Indeed, we have, Mary! Scones that have eggs in the dough tend to be cakier in texture than those that don't. If you like a lighter, less crumbly scone, try adding an egg for 1/4 cup (about 57g) of the liquid in your recipe. If you like more of a layered, biscuit-style scone, look for recipes without eggs. For more details, check out our Scone Baking Guide. Enjoy!

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