The ultimate goal when making scones is to create flaky layers without over kneading the dough. If you over knead the dough it will become tough. We made these scones so we knew how to make them for our breakfast sandwiches the following week. Our product standards were golden brown, tender, flaky layers, not dry and similar size and shape. During this recipe I learned that sometimes you have to add a tiny bit of water to make the dough stick together better. When making scones we use the biscuit method. It is similar to the muffin method because in both we don’t overmix and we pour the wet into the dry. In the biscuit method we use a cold fat and in the muffin method we use a liquid fat (oil). When the scones came out of the over and were a perfect golden brown. When I bit into it I could see the flaky layers… success! This recipe was easy to follow and scones were easy to make, I would totally make this again.