Hi Tanya, it is a little confusing how to cut these scones, since the recipe says one way, and PJ suggests another. Her recommendation is: Divide the dough in half, and pat each half into a disk about 5" wide and 3/4" to 1" tall, spacing them out on the baking sheet. She then recommends dividing them into six wedges per disk. If the scones were particularly dense this could be related to adding too much flour, which is easy to do if you measured your flour by cups. For best results we recommend either weighing your flour, or using this method to measure your flour by cups. Another factor, as PJ mentions, is how thick/thin your starter is to begin with and adjusting the recipe accordingly. 

We haven't tried putting these in the fridge overnight, so I'm not quite sure how they will fare. I'm a bit concerned that fermentation might cause the texture to change significantly, but feel free to experiment! 

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