Keep Scones Tender

Tough scones almost always come from warm, over-worked dough, so keep everything cold and handle it as little as possible. Grate cold butter straight into the dry mix and toss with fingertips only until coarse, leaving visible flecks. Add cold liquid and bring the dough together with a few strokes of a knife — stop the instant it clumps, and never knead. Pat (do not roll) to an even thickness, then rest the dough chilled to relax the gluten. Cut straight down with a sharp floured cutter without twisting: twisting seals the cut edges and gives a squat, lopsided rise, while a clean cut and a hot oven give tall, even, tender scones.