For someone who is so good at bread, I have a surprising amount of trouble with pie crust and its brothers, scones and biscuits. Where is the lift of other scones here? On the other hand, these taste and feel like scones as I've had them in England, so maybe it's everyone else who is screwing them up. I can't shake the feeling, though, that they should have risen higher and more evenly. Still delicious. The recipe is from the King Arthur book.
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