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My neighbor the baker told me I was overmixing my scones
I used to think you had to work the butter into the flour until it was super fine, like for a pie crust. She saw me doing it and said no, leave pea sized chunks or your scones come out tough. I tried it with a batch of blueberry scones last Sunday and they came out way fluffier and taller. Has anyone else gotten better results from being lazier with the mixing?
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wesley_fox921mo agoTop Commenter
Huh, I actually go the opposite way with my scones. I get better results when I work the butter in fine, then handle the dough as little as possible after adding the liquid.
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the_sandra1mo ago
Ugh same, too much handling just kills the texture.
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