I doubled the amount of ginger in these, and I substituted 1/2 whole wheat flour, and 1/2 white flour; goat's butter for the butter, and changed the method, to a more traditional way of making scones (combine dry ingredients, cut in the butter, mix in the wet ingredients, pat into 2 discs, cut into triangles). So, when I was mixing in the wet ingredients, I said to myself that this is WAY too dry. But, the dough turned out quite moist. Half of the scones are cooling on my rack right now. The other half is destined for the freezer, to be baked up as I need them. This recipe makes really tender scones, but will need more cinnamon next time. Yes, I LOVE spices.