Oat and Maple Syrup Scones

This recipe makes a beautiful scone, and I really want to love them. But I have a plate full of them right next to me and I will throw them away.

Why? First, they are dry. I found the dough was very crumbly, and so I added an extra 2T of milk (as Deb suggested). This helped the dough stay together, but the final product is still too dry.

The second problem is the flavor. When they were hot, the first few bites were great - a subtle maple flavor, not too sweet. But by bite 3, a strong bad flavor had come to dominate (for all four of us). I think the problem is too much baking powder. The recipe calls for a heaping tablespoon. I know I didn't add more than that, and I know I mixed it in well, and I cooked these for the exact specified time. I do have new baking powder, and a different brand - hmmm - if you've advice on this, I'll look for it on the cookbooker forum.

Ah well, I cannot be smitten by all of Deb's recipes.

update: My dog politely disagrees with my review; she happily consumed the entire plate, albeit leaving a telltale trail of crumbs...