I learnt how to make scones for the second time in my foods class. We made scones because currently we are going through the breakfast unit which involves making foods that people generally eat in their breakfasts. The goals and standard products for this product were that it needed to be golden brown, flaky, moist with tender layers. All the scones needed to be of different size and shape and double in size. The scones were made using the biscuit method, flour mixture method and the quick bread method. We needed to be patient while making the scones because the cutting in of the butter with the pastry blender took a lot of time an effort. If you want layer-y scones, you need to make sure there’s just the right amount of dryness in the scones batter. I would give this recipe a 2.5 out of 5 because it was not that healthy.