Use cold butter, cold stick margarine (with at least 80% oil) or shortening. Cut in butter or shortening only until mixture resembles coarse crumbs.Stir dry ingredients together with a fork to evenly distribute the baking powder or soda.For a more tender biscuit or scone, be careful not to overmix or overknead the dough.When reworking biscuit trimmings, handle the dough as little as possible and use as little additional flour as needed. Overworking the dough or using too much flour will result in a tough, dry product.Dip the biscuit cutter in flour after each cut to prevent sticking.Scones are generally patted into a circle and cut into wedges. If the wedges are separated, the scones will have a crisper crust. If the wedges are cut and not separated, the scones will have a softer crust.Biscuits and scones are done when they’re golden brown on the top and bottom. The sides will always be a little light. Remove to wire racks. Biscuits are best served warm, fresh from the oven. Scones are best on the day they are made.