Scone Tips
Don't Cut Corners - Use a pastry blender or two knives to cut the butter into the dry ingredients. This will help create uniform pieces and will melt the butter less than using your fingers.
Chill the Butter - Butter for scones should be cold and firm, so that when you cut it into the dry ingredients it forms pea-sized pieces. This will make the scones light and tender as the pieces form air pockets when the butter melts.
Don't Overdo It - Scone batter should be mixed just until the ingredients hold together and the dry ingredients are incorporated. Over-mixing will result in tougher, heavier scones.
Get the Scoop - Use a 2-ounce ice cream scoop to portion perfectly round, uniform scones.
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