OK then, so one more thing to try. I can’t help myself, though I am quite sick of eating scones now and may be ‘scone-blindness’. Buttermilk. I see it mentioned a bit as a way to make super-fluffy scones. This makes sense given that the buttermilk makes the dough a little more acidic and this increases the raising effect of the bicarbonate of soda in the baking powder.
I did this test when I tested the rubbing-in variable, so I have crumby and flaky doughs made with milk and with buttermilk. Here they are
The buttermilk batch puffed up more after the resting period as you can see here:
Post-bake, here’s the four scone from the crumby/flaky test as well. It goes Milk/Crumby, Buttermilk/Crumby, Milk/Flaky, Buttermilk/Flaky.
Did it make a difference to flavour or texture? None that I could discern, and I couldn’t pick between them on a blind taste test. The buttermilk ones are a little higher, but not a lot and even though this was the case, they weren’t that different to eat. It might make a difference for some people in some recipes, but not me. I wouldn’t bother with the faff of getting buttermilk again, but if you have it, go for it.