I doubled the quantities to make 16 scones. The instructions say “the dough may be a bit wet at first” - it was very wet despite me pouring a load of extra flour in to try to fix it. I tried slapping some on the counter to shape it, no chance, far too wet. Resorted to putting half the mixture in a cake tin lined with grease proof paper and 12 muffin moulds per the picture. I baked at 200c for 15 mins then brushed the tops with an egg and milk wash, then baked for at least another 5-10mins and let them cool in the moulds. It made a very nice light fluffy sponge. Not much like a scone but they will pass for my afternoon tea tomorrow and they taste lovely.
