Killing 2 birds with one stone -- sweet craving and first attempt at scones (which was on my list of things to do in 2010).
It's going to take several times of making them before I feel like I've learned the technique. Apparently the key is to use cold butter and work quickly, which I did. I found the biggest challenge to be getting it to stick together. You don't want to roll the dough but rather pat it into place in order to keep the flaky texture.
Please don't look at the shape of these scones. They're definitely not the nice triangle shapes one thinks of when thinking of scones. I think next time I'm going to try patting the dough into a round cake pan that has been lined with wax paper. It would be easy to remove the dough once it's shaped and then cut them into wedges. Any other suggestions?
They may not be pretty but they sure taste good.