There seem to be two kinds of scone: the cake-y, soft, and sweet variety, and the harder, grittier, and less-sweet variety, with a crisp golden-brown crust. I am a way bigger fan of the latter. Anyone know what distinguishing feature I should look for in recipes to produce the scones I like?
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and cut it into 8 or so rounds or wedges for scones. I'd add a tablespoon of sugar to the recipe for a tiny bit of sweetness. Before baking, brush tops with cream/buttermilk and sprinkle with sugar for added crunch factor.