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For those of you who say that scones fail, I have compiled them all at once.

Ingredients for 5 large scones
300 grams of soft flour
15 grams of baking powder
3 grams of salt
60 grams of white sugar
50 grams anchor butter
Elle & Bir Gourmet Butter 100g
Milk + whipped cream 120~125g

@Why not and various knowhows organized @

When the scones do not work well, it usually means that the scones have spread to the side when baked. The reason why the dough is mochi is that even if you measure everything the same, if you make it with butter without the chill, it will look like a rice cake. If you use butter just taken out of the freezer and it spreads too much after baking, it is most likely because the dough is very labor intensive and takes a long time to knead because the process is still clumsy.
Another reason why the dough spreads laterally after baking is that it does not rise flat when inflated because the dough cut in a state where there is a lot of grain due to a lot of halffolding is not good, and it may fall sideways as it rises up and down. Try halffolding at least three times.
Another reason may be that during the kneading process, the hands are touched more than necessary and the flour is kneaded, causing a lot of gluten formation and spreading without swelling. It is recommended to rest the scones by rubbing the butter and flour as little as possible to avoid touching them as much as possible.
Another reason for the spread is that the wind from the oven is strong, so if you only place it in a specific place, it may come out toxic.

*It is good to make the scones in two layers like me.
It depends on the person making it, but if you divide it into small pieces and stack them in two layers, you can use the dough efficiently without leaving any residue. It also has the advantage of being more ripe to the inside.
Also, you can get the same effect as doubling the half fold just three times.

*If the scones taste bitter
It depends on the ingredients used in the scone, but if chocolate powder is added, it may be written using a product that does not contain sugar and has a very high cacao content. Using sugarcontaining powder and chocolate chips is an easy way to make delicious chocolate cones. Also, if other scones without chocolate are used, it is because of baking powder. Please use an aluminumfree product for baking powder to make scones that do not smell or taste bitter. Cheap (cheap) baking powder often contains aluminum, which gives it a bitter taste.

*Answer to whether it can be substituted with baking soda
Baking powder is an upgraded version of baking soda. However, depending on the type of bakery, there are breads that can replace baking soda with powder and there are breads that cannot, but scones cannot be replaced. It can be substituted, but it is better not to do so as it has a great effect on the taste.
When baking soda is heated or combined with acids, carbon is formed and it swells, but the disadvantage is that it tastes bitter. To supplement it, it is usually used by mixing acidic ingredients, because the acid neutralizes the bitter taste. (Buttermilk, lemon juice, etc.)
However, since no acid is used in the scones, if only soda is used, the bitter taste is severe and cannot be eaten. Baking powder is a precombined acid component with soda, and it is known that this baking powder usually requires 3 times more than soda. Therefore, you may feel that the recipe contains a little too much baking powder. If you use baking powder that does not contain aluminum, it will not taste bitter. (Sunin SIB baking powder recommended)
For scones (baked sweets), use good butter, even if the price is a little high. Since the taste of the butter affects the taste of the scones, I recommend Elle & Bir Gourmet Butter, Golden Chun, and Izuni Gourmet Butter. The rest of the butter is not recommended because it has a weak flavor to be used alone in the scones. Of course, whatever butter you use, the scones will come out! To explain in more detail, it is the difference between fresh butter (American style) and fermented butter (European style).
There are products with 'Gourmet' or 'Fermented Butter' written on butter, such as Izuni Gourmet and Allen Bir Gourmet. These products have a very strong buttery flavor. On the other hand, there are fresh butters like Seoul Milk Butter and Anchor. I usually use it as a filling that goes inside. The buttery scent is subtle and clean.
In this way, you can make a good bakery by using the appropriate butter according to the purpose.
I use fermented butter and fresh butter in a 2:1 ratio. I use Allen Bir Gourmet and Anchor Butter, but if you use only fermented butter, the buttery flavor is excessive, making it easier to feel and the unit price goes up. So, when mixed with fresh butter, the flavor is just right, and the subtle and clean taste of fresh butter is added to give a good effect!