I’m from the Bay Area in California, and we have this amazing cheese shop and bakery—Cheeseboard—in Berkeley that makes the best scones I’ve ever had. (I’ve hated every scone until I had theirs.) Their most popular flavor is the corn-cherry scone, and I obtained the recipe from their cookbook. Trying it at home, I’ve run into the problem of the scones spreading out too much in the oven (I see the butter melting and leaking out the dough sometimes.), and the end result is a little flatter than it should be. I try to work as fast as I can in making the dough to avoid softening the butter, and I refrigerated the dough for at least half an hour before I bake it (to ensure that the dough is cold when it goes into the oven). This has helped to reduce some spreading out, but the scones are still flatter than what I get at the bakery.
Here is the recipe, posted on someone’s food blog. It is the exact same one in the book.
I usually make a half recipe, and I notice that the batter seems a bit too wet when you use the full amount of buttermilk (1/2 c. + 2 Tb for half recipe). I still can mold the scones, but they stick to my hands a lot. I’m not sure if that is how it should be. Another detail, if it’s relevant, is that I use whole milk buttermilk. (The recipe doesn’t specify what kind, so I opted with the fatter one.)
Can someone help me problem solve? Should I maybe use a baking stone and put the cookie sheet on top of that? I’m thinking the baking stone will cook the scones more quickly before the batter has time to melt and spread out, but I don’t want to burn them.