Scones: why dough shouldn't be as elastic as for bread

Useful to know

King Arthur’s Classic Scones distributes butter through the dry ingredients to form an unevenly crumbly mixture. After adding liquid, the dough is brought together gently rather than kneaded like bread. [1]

Longer kneading is not automatically an improvement. Scones use a different leavening and shaping method. Follow the recipe for additions such as dried fruit or spices. If the mixture looks rough, compare it with the intended texture before adding liquid or kneading more intensely.