Recipe by King Arthur Flour.
I like grating frozen butter into the flour, just so it’s already fairly crumbly by the time it’s tossed in and I’m not worried about warming the butter up too much. Either way, working with cold butter will make this easier, and it’s totally fine for some larger chunks of butter to remain unincorporated.
I found these to be quite moist, but for those who found them dry, I would perhaps take care not to overbake them, and ensure that your flour weights are accurate. If you don’t use a scale to measure the flour, I find the spoon and sweep method to be most reliable — fluff the flour, spoon or sprinkle it into your measuring cup, then level it (by “sweeping”).
Finally, I drizzled some of the scones with a maple glaze similar to the one used here, but found them just as delicious without.