Question

How could a biscuit batter recipe be adapted to make it a scone batter

Answer 1

to make the scone a bit more flaky like a biscuit

Step-by-step explanation:

Answer 2

I guess adapt the fat?

Step-by-step explanation:

Adapt the fat in a biscuit recipe. Biscuits love buttermilk because it's an acidic dairy product. Same idea for scones: They love cream because it's rich and fatty. If you're serving biscuits in a sweet context—say, with honey and butter—steal some scone inspo.