One of the main reasons I like to make scones/biscuits is because they require minimal pre-prep. Unlike a cake where the eggs and butter has to be at a particular temperature as well as the other ingredients, with scones everything must be cold, very cold. Therefore, you can remove your ingredients from the refrigerator and immediately mix up a batch of scones. Cooked at a high temperature, they are out of the oven in just under 15 minutes or less.
Apart from having the ingredients cold, the only other requirement when making scones/biscuits is not to overwork dough,
