So, I have been trying to make great scones. it is a goal of mine for some time. I liked the article this month in Fine Cooking so, I started working on them, again. to make the butter nice and flaky, they cut cubes then press between the fingertips. seems a good idea but, apparently, my hands, even the fingertips, are too warm for this to work well.
So, I tried something else. I used the flour in the recipe to dust my board, then scattered the butter cubes and added more flour from the recipe. then, I used my rolling pin to flatten everything as much as possible. of course, all of this stuck to the pin and rolling surface. I knew it would and, my plan for that was to make this all nice and flat and then scraping from the pin AND from the rolling table. This is the first time I have tried this but I wondered if any of you had done so and what you thought? Seems, so far, to have worked, in theory. the dough looks good. so, we'll see how the process working in practice in a few hours.
I am also looking at using a pizza cutter to cut the scones rather than a knife. there just never seem to be knives long enough, or sharp enough to cut the scones without flattening the layers.