What makes a scone dense and dry? Because that's the kind of scone I'm trying to make. Mine always turn out like muffins: soft, moist and cake like. But I don't want triangle muffins. I want them to be like the small scones you get at Target or Starbucks. Any tips? How would I have to adjust butter, eggs....? My last recipe was: 2c flour, 1 egg, 8 Tbs butter, 1/2 c sourcream, 1/3 c sugar, 1/4 tsp baking soda 1/2 tsp baking powder (I added 1/2 c cranberries) I used my food processor and didn't overwork it. They baked at 450 for about 20 min.