MAKE A WELL. The biggest fail when making scones es over mixing. That's where the well helps. When you pour the cream mixture in the center -as opposed to all over - it's quicker to stir together the liquid and dry ingredients.
STIR LIGHTLY. A fork works vest for cutting through the wet and dry ingredients. A spoon or spatula tends to create clumps as you stir. combine until just moistened and a fey dry spots remain. You don't want to over mix.
KNEAD GENTLE. A light touch is key . Unlike yest breads, which call for several minutes of kneading to develop gluten, knead scone dough just until it holds together. Over kneading creates a tough crust and a flat scone.
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