I have made several scones with advices from you guys here. Yet, I cannot seem to replicate the apricot scones I get from a local german bakery. Theirs has a scent and flavor of dairy for sure. I am not sure if it is heavy cream but reminds of condensed milk. The scones is light texture in the middle but not biscuit like or dry. I know scones are simple ingredients... AP flour, salt, baking soda, cold butter, and dairy and some sugar. Some recipes even has eggs some not. What will make a scone soft yet not cake either?