KEY STEPS TO REMEMBER!!
*the butter must be cold – frozen preferably. This is the key to light, fluffy scones.
*I have always mixed it by hand or with a large fork. If you have a pastry cutter, this works well. I find it adds I’m not sure what, but I love it. You’ll notice the large chunks of butter in a few of my pictures – clearly I didn’t use a food processor, but nonetheless, they always taste fantastic.