I tried the Mum’s scones and worked the dough, but they were like tough biscuits, not crumbly. The dough was really wet, so maybe that’s part of the problem. I notice that the curry pineapple scone recipe specifically says the dough should be on the drier side. I’m looking forward to trying that one when I have cream. It has eggs too, I wonder what that does to the texture. For now, the Mum’s recipe is a good one to experiment with on the flour/liquid ratio since, as the name implies, it’s cheap to make. Thanks to all!
