Scones can be slightly tricky to get the hang of. Although they have few ingredients and are very simple to make, not doing too much to them is the key, which isn’t as easy as you might think. If you knead the dough too much the scones tend to come out flat and dense rather than rise, knobbly, as they should.
So, here’s what I think works, although admittedly I often still get a couple of duds per batch:
Once the mixture has just come together in your mixing bowl, turn it out on to a floured surface and with floured hands, knead very lightly, literally for 30 seconds or so until it resembles dough. Pat the dough out flat (or gently using a rolling pin is fine too) then cut out your scones with a floured pastry cutter. Someone once told me that placing the scones close together on the baking tray helps, and it certainly doesn’t seem to hinder, so that’s what I do.
I made some delicious cheese scones recently using the recipe below, adding a sprinkle of paprika to the top before baking. Give me a couple of these, warm, with lashing of butter and a cup of tea, and I’m happy.