I tried making a batch of scones yesterday using a food processor to mix everything. Very neat , no mess - but the scones came out with an different texture - sort of a finer less granular texture. Was this due to using the processor? If so can I mix the dry ingredients and butter in the processor and do the final by hand. or do I need one of those big kitchen aid slow speed blenders?
My guess is that the processor is breaking up the butter too finely. I'd try it by hand. The best scone recipe I've found is in the Pie and Pastry Bible by Rose Beranbaum and involves using cubes of butter that you mash flat and then incorporate with the flour before adding liquid. Creates the ultimate flaky scone.