I think the "secret" with oven scones is to make sure you work with the dough as little as possible. Most recipes only make about 6 - 8 scones and the tendency is to try to eke it out, but only roll it out to be about an inch thick. Personally, I like to flour the top of mine before baking but if you use egg, make sure you only put it on the top otherwise if it goes down the sides it "sets"/cooks before the dough and prevents it rising. Hope this helps.
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