Hi Ann, when making scones the key is to coat the flour in fat before you introduce any liquid, which will result in moist, tender scones. We find the easiest way to do this is to cut the cold butter into pats or cubes and toss and rub the butter and flour together with your hands until it begins to look like cornmeal. During this process you can flatten some of the butter pieces between your thumb and fingers, which will also bring some flakiness to your scones. If you wanted to introduce the fraisage method, my inclination would be to do so before you add the liquid. This is because scones have more liquid than pie crust, and you'll want to work the dough as little as possible once the liquid is introduced (to limit gluten development). Check out our Scone Baking guide for more information.

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