This recipe will yield about 60 scones, depending on their thickness and diameter.
To crumble the butter and flour, use if possible a Hobart mechanical beater or a robot coupe mixer so your hands do not warm the dough too much.
Use cold butter, milk and eggs so the dough stays as cool as possible. If not, the butter will soften and make it stick.
Do not overwork the dough or the scones will be tough.
Do not turn the cutter when cutting the scones or they won’t puff up. Dap the cutter in some flour every now and then to keep it from sticking to the dough.