• For great scones you want cold ingredients and a hot oven. Use margarine/butter that is a little cold and ensure you fully pre-heat your oven.• Try to get as much air into your dough by sifting the dry ingredients from a bit of height and raising your fingers as you rub in the butter.• Scones require a soft touch so don’t be too rough with your mixing and kneading.• Put down the rolling pin! Simply stretch out your dough with your hands. And always leave it a little thicker than you think you should.• When you cut your scones from the dough DO NOT twist your cookie cutter. This will twist the edges of the dough and prevent them from rising as well. And by doing so, you will make Granny want to cry.• Always leave your scones to rest before baking. This lets the gluten in the flour rest & calm down a little. 10 minutes is ideal but if you can do longer, even better. I’ll usually do my dishes during this time.• A beaten egg gives the best colour to scones when brushed on top but milk is my personal preference. Just be careful that you don’t let it run down the sides of your scones or it could effect the rise.