What is the effect of sifting flour for scones?

Benefits:

* Aeration: Sifting incorporates air into the flour, making it lighter and fluffier. This contributes to a tender crumb and a higher rise in the scones.

* Uniformity: It breaks up clumps and ensures a consistent texture throughout the dough, preventing dry patches and making the scones bake more evenly.

* Better gluten development: Sifting distributes the gluten proteins more evenly, allowing them to develop more fully during kneading. This results in a more stable dough that holds its shape better during baking.

Drawbacks:

* Not always necessary: Some recipes may already call for "self-rising" flour, which is pre-sifted and includes baking powder and salt. In these cases, sifting may not be necessary.

* Time consuming: While not a major issue, it does add a small step to the baking process.

In Conclusion:

Sifting flour for scones is generally beneficial as it leads to a lighter, fluffier, and more evenly baked product. However, it's not strictly necessary if the recipe calls for self-rising flour. Ultimately, the decision depends on your personal preference and the specific recipe you're following.