This is a hack. What gives folks pause when making scones is cutting the cold butter into the flour mixture with a pastry blender. It's not hard but it's different.
Here's the hack: Eliminate that step--cutting the butter into the flour.
How? Just add water. That simplifies your baking--a bunch--and saves time. Use a just-add-water biscuit mix. Sure, the texture is a little different but with a quality biscuit mix, no one is likely to notice, much less care.
