𝓣𝖍𝖊 𝓑𝖆𝐤𝖎𝖓𝖌 𝓖𝖗𝖎𝖒𝖔𝖎𝖗𝖊 𝖔𝖋 𝓟𝖎

𝓣𝖎𝖕 𝕏𝕀: 𝓢𝖈𝖔𝖓𝖊𝖘

When mixing scones it is important not to
overmix the dough. Otherwise, rather than
having a light and tender product, you will
end up producing one that is rather tough
and hard.

When mixing, it is best to keep in mind
the method is pretty much the same as
when you are mixing pie dough.
Combine the dry ingredients together
and then cut in the butter (fat). By this
I mean, you want to make sure the fat
is broken into pieces that's been incorp-
orated in with the flour. However, you
do not want to completely mix in the
butter - you want to maintain a marbled
look. As it is "pea-sized" pieces for
pies, you want "walnut-sized" pieces
when making scones. This will give
these little treats a light and flaky
texture.

Another good note to keep in mind,
is that it is best to chill the dough
before use and before you bake off
the cut pieces. Since this product
contains that marble effect, chilling
beforehand will ensure your product
holds up well enough during tho
baking process. We don't want more
butter than necessary melting out of
the product, or causing the scones to
spread more than wanted.

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