Yes, butter works well. Some people believe the best result is half butter and half shortening.
The fat in scones is what makes them light and crumbly, as opposed to rock-like. You may be able to reduce the fat content slightly (if it's quite a high proportion of fat to flour, you should be able to reduce the fat by about 1/4 -1/3), but the scones will not have a pleasant texture if all of the fat is removed. If you just want to cut down the fat content, try using margarine. Margarine still results in scones with a reasonable texture, but since it contains more liquid than butter, you will probably need to reduce the amount of milk that you add when you form a dough. (Otherwise the dough is very sloppy).
yes you should use baking powder in scones because that makes the scones rise when they bake.
Scones are usually made without sugar.
When making scones, a common ratio is to use about one part fat to two parts flour, which means you typically use less fat than flour. For example, if you have 2 cups of flour, you would use about 1/2 cup of fat (like butter). This ratio helps achieve a tender texture while maintaining the right balance for rising. However, variations exist depending on specific recipes and desired richness.
No, bread isn't made with the rubbing-in method; it's a kneaded-dough product.
Use more butter?
Use butter. But isn't butter the same as oil?
Yes, you can use wholemeal flour to make scones, though it will result in a denser texture compared to using all-purpose flour. To achieve a lighter scone, consider mixing wholemeal flour with some all-purpose flour. Additionally, you may need to adjust the liquid in the recipe, as wholemeal flour absorbs more moisture. Overall, wholemeal scones can be delicious and nutritious!
use vinegar
No you use milk
yes its called PAN you can use that if you do not have butter or oil to make eggs.
If the recipe requires butter then yes you can. Kerrygold is just a brand name for butter. It may be nicer than cheaper butter, but it is butter all the same.