SconesBatch two came out well. I think I have learned some things.
Put down the weird wire thing, and make anything with a motor in it go far, far away. The way to cut the butter into the dry ingredients is with two butter knives at cross purposes, over and over again. It takes a little time, and it's a hard process to see happen, but I cannot come to a better result by any other method. I make it a bit easier on myself by starting with thin slices, shaved off the end of the stick. Having something pleasant in the stereo helps things along as the butter gets nipped to pieces in the flour. It's worth the time it takes.
The sifter is important. Use the sifter. Be decadent with the sifter; shake out the flour and the soda in the country dances of the Spanish countryside in years of old, kicking up great gouts of flour that mote the air of the kitchen. Beware nationalists throwing lit tapers about.
Taking the sugar out of the dry ingredients and adding honey to the wet does not harm the scones much. Add as much honey as one would sugar, then half again as much. Adding honey does give the scones cause to brown faster in the oven, though. For the next round, my attempted solution for this will be to lessen the ferocity of the oven somewhat. I think with the rock, they will still turn out nicely. The rock is effective stuff.
Getting better. Still have cream left. Will try again on Monday.
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