The scone saga

Alternate title: Why you should follow instructions and why you shouldn't stir the dough so much.

I received a nice chocolate chip scone mix for Christmas so last night I decided to bake it because I wanted to eat it. So far, so good.
Since I have made scones from scratch many times before, I perused the instructions noting how much heavy cream to add and the oven temp needed. I turned on the oven, got out a nice bowl, dumping the mix into the bowl. I then carefully measured out the cup of half-n-half that the recipe called for. Wait, what? Yes, it called for heavy cream but all I could find at the store was half-n-half. When you make scones or biscuits (or any quick bread), you add the liquid all at once to the dry ingredients. I did so, then stirring gently I realized I was making soup and it was way too runny. You want the bread to actually stick together. I looked again at the recipe, actually reading the instructions. Ah ha, you are supposed to add 3/4 cup and stir and then add the rest if needed. Oh well, I'll just a little flour. And stir some more. Add some more flour. And stir some more. Just a little more flour for the right consistency. Stir some more. The further instructions say to flatten the dough and cut into wedges but I'm too lazy and decide to just make them drop scones. I bake them for the required length of time then take them out of the oven. Ah, they look good, smell good. I prepare a nice cup of tea and bring a couple scones to eat with my tea. I take a bite and remember why you are only supposed to stir them until moistened. My scones are like chewing on bagels. Great. Chocolate chip bagels.
I need a nap.