I am a new member. I am trying to make blackberry scones and the scones come out cakey which is not the way I’d like them to be. I like Panera-type scones (blueberry, strawberry & white chocolate which I am addicted to) that are harder. So I guess my question is, what ingredient(s) determine whether a scone is cakey or not? Is it ratio of ingredients? Is it that I use unsalted butter?
Also, until I mix in the blackberries, the dough can be rolled, but after I mix the berries in the dough is a gooey mess. I have tried freezing the berries, tried cutting them into bits and kneading them in lightly, but I still end up with a mess. Even if I decrease the cream a bit to compensate for the liquid produced when the berries get added in.
Anyone got any tips?