Tips: The dough shouldn’t get warm so keep the ingredients as cold as possible, measure them out before starting and work quickly as the scones bake up more tender and flaky when the butter pieces in the dough are still solid. Don’t overwork or knead the dough. Work the dough only as much as you need to in order to shape it into disks. Butter pieces should still be visible. You can also freeze the raw dough triangles. Place frozen scone dough triangles onto baking sheet and bake them in a preheated oven and glaze as stated above.
Recipe adapted from Mom Loves Baking.