Sorry to hear about your first experience making scones. Scones can be a bit tricky to make the first few times. The dough is supposed to be a bit crumbly, but not to a point where it’s messy and not forming any shape. Generally, if the dough is too crumbly, adding more milk (a little bit at a time as too much can make it very sticky) will help its form. If the dough is too wet/sticky, slightly more flour is needed.

Thank you! Also I’ve never made scones before these. The dough was so dry I couldn’t form any shape it was all like dry flour so I added milk. But I don’t think they came out right. Any tips? What consistency should I be looking for?

Hi Elise, after cutting the scones into wedges, place them in an airtight container and freeze them before baking. You can bake the scones from frozen using similar baking instructions, no need to thaw. But, depending on your oven the frozen scones might need a few more minutes.