Transfer this mixture to a large bowl. Add wet ingredients to flour and butter mixture. Fold carefully to combine. Once mixture is more or less incorporated, transfer it to a lightly floured counter. Now you are going to use a method of folding biscuit/scones dough that is called pat and fold.
Using a sharp knife, cut the dough disk into 8 wedges, like a pizza. Carefully and with floured hands, transfer each scone to a baking sheet lined with a silicon mat or lightly greased parchment paper.
Make sure scones are 2 inches apart from each other.