Miche > wrote in message
...
> In article >,
> "The Ranger" > wrote:
>> Michael Horowitz > wrote in message
>> ...
>> > A friend had given me a recipe for Soda Bread,
>> > and it being a cold and dreary morning, I decided
>> > to give it a try. Followed the recipe and arrived at
>> > a very damp dough. I kept adding flour until I
>> > could form it into a ball. As I looked at the end
>> > results, I wondered what would it look like if
>> > I had added too much flour. Can anyone tell
>> > me how too much flour would affect the outcome?
>> >
>> Hardtack or scones.
>>
> Eh? Scones are soft and tender, nothing like hardtack.

The "scones" I've had (not made) are hard-and-tough as day-old
biscuits, crumbly right out of the oven up until complete
consumed. The ONLY soft-and-tender scones I've had were from a
commercial kitchen where the baker was infamous for undercooking
everything -- bread, pastries, cakes, and cookies.

The Ranger