instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I would like to make a cheesecake with confectioner's sugar and though it's been awhile since I've made cheesecake, I believe I used normal sugar before. However, I only have confectioner's sugar on hand at the moment.
answer:
What is the difference between making a cheesecake with confectioner's sugar vs. normal sugar?


question:
For example, is there any difference (taste, use, health, etc) between using an olive oil infused with lemon and a regular olive oil and adding lemon juice?If there are differences, do they only apply when not cooking with the oil (e.g. in a dressing or garnish) or also when heating the oil?
answer:
Is there a difference between infused oil and adding the ingredient?


question:
I decided to make scones for the first time and picked a high rated recipefrom allrecipes.com. It instructed me to combine the ingredients like a pastry dough (cold butter cut into the dry ingredients, crumble, then add the wet ingredients). Then:  Turn onto a floured surface; knead gently 8-10 times. Divide into four portions. On ungreased baking sheets, pat dough into 4-in. circles. Cut each into four wedges, but do not separate.I followed the recipe to the letter, using a scale. But the dough emerged extremely sticky. Kneading was impossible. Forming into circles too: I spread it with a knife, but couldn't get it in any way into a regular shape. It stuck to everything, including a silicone rolling mat and a silicone spatula. The best description I can manage for the consistency is Nutella-like. Is this normal? If yes, why the "knead" instruction? If not, what went wrong?
answer:

Should scones dough be sticky?