I had to double or triple the amount of water to avoid excessive dryness in mixing the batter. Like another commenter, mine did not brown well (like the picture), even after adding additional time in the oven.
These were a snap to make, and I appreciate having a nutritious snack without excessive sweetness. I plan to try making them with coconut oil instead of olive oil. Any thoughts on that?
Without the richness of butter or cream, it seems odd to call these scones. I made them according to the recipe, pulling them out of the oven at 16 nutes when they smelled great, but hadn't really browned well. While the flavor is good, they need a thick smear of butter to combat the dryness. Not sure I will make them again.