How to Make Scones

Tips for Making Scones:

Preheat the oven 10 minutes ahead.
For the best scones, make sure shortening and leavening (baking powder and baking soda) are fresh.
Measure ingredients carefully with standard measures to ensure your scones rise well and don’t have a coarse or crumbly texture.
Cut shortening into the flour using a pastry blender, two table knives, or a wire whisk. Look for pieces that are the size of small peas.
Want tender, evenly baked scones of equal thickness? Place dough between 2 dowel rods, 1/2 inch thick and 14 inches long. Roll or pat dough to an even thickness without over-handling.
Push scone cutter (dipped in flour) straight into the dough. Try not to twist as you cut so that scones are of equal size. Cut scones as close together as possible.
Lightly press—but don’t knead—leftover scraps of dough together to squeeze out a few more scones (they may be slightly uneven, but will taste just as good).