I upped the sweetness to 6x sweetener–36 packets of splenda.
Cooking time was the same, but I also added an extra egg yolk so I wouldn’t waste it after making the egg white wash.
Also, I cut the scones in half (so 16 wedges in total and gave them an extra half hour with the foil covering at 225 degrees to dry them out a bit more.
Scones are always better after a day or so after they dry out naturally so this speeds up the process, and they are more ready to enjoy right out of the oven whether you like them hot or not.