Liquids are added gradually to ensure you put the right amount and mix it in well enough.
It doesn't have to be added gradually. The recipe I use (a Nigella Lawson) involves adding it all at once.
The main differences between British scones and American scones are their texture and sweetness. British scones are typically lighter and fluffier, while American scones are denser and sweeter. British scones are often served with clotted cream and jam, while American scones may have added ingredients like chocolate chips or dried fruit.
Eggs are added to scones primarily to enrich the dough, contributing moisture, flavor, and a tender texture. They also help with leavening, giving the scones a lighter and fluffier quality. Additionally, eggs can enhance the overall color of the scones, promoting a golden-brown crust when baked.
there are loads of scones blueberry, strawberry ,chocolate,cheese, apricot , raspberry ,plain , and cherry scones !Read more: Different_types_of_scones
Adding liquid to scone dough slowly allows for better control over the dough's consistency. It helps prevent the mixture from becoming too wet or sticky, which can lead to dense scones. Gradual incorporation also ensures that the dry ingredients are evenly moistened, promoting a lighter texture. This careful process contributes to achieving the desired flaky and tender result in the final baked scones.
scones
Scones
Evaporation.
It will require more liquid because wholemeal flower is heavier and denser than normal flour.
A batch of scones.
Yes, you can safely freeze scones.
I'm sure lemonade scones get about the same pay rate as original scone. But original scones are sometimes lazy!