These scones are intended to be quite soft and tender and perhaps just a little rustic looking. If you find the dough a little difficult to handle the first time you make them, add a little more flour to the recipe next time (up to a quarter cup).
I prefer to use frozen raspberries in the recipe because they chill the dough, making it easier to handle and cut out. This can affect the baking time by a few minutes.
Make sure your surface is well floured before you drop the dough onto it, you can sprinkle a little flour on top before you form it into a circle to roll out. The goal is to keep the dough as soft and unworked as possible. So, while you can add more flour while working the dough into shape, don't overdo it or your scones will be less soft and tender.
Another alternative to cutting out these scones is to make them as drop scones. Just use heaping tablespoons of the dough (as much as you can stack on the spoon) on a parchment lined baking sheet. Try to keep the dough as high as you can at the centre, so they don't spread too much. A cookie scoop is also a great way to handle the dough as drop scones.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.