Help with scone "blow out".
I've used Ann T's recipe as well as a few others, and it seems I can't get away from the sides of the scones "blowing out". They taste great but look awful.
I've tried arranging them on the pan closer together, but they just run into each other.
I have seen a recipe somewhere with an egg in it. Do you think that would help,or would it detract from the lightness of the scone?
Since I like them smaller than usual, I form a long rectangle and cut triangles from that freeform.
Any help would be appreciated.