I've got one of the professional series Kitchen Aids (and my parents have the traditional version to compare and contrast). If money isn't a huge deal, then getting the professional series comes with a more powerful motor and a heavier base that will stop the mixer from "walking" around the counter if you put dough or something dense in the mixer.
One odd thing that I didn't expect is that the mixer is really inconvenient for small things. It can whip up like a triple batch of whipped potatoes, but it has the darnest time whipping up a little bit of whip cream or a little merangue.
Kitchen Aide's attachments are pretty rock solid... One of our more "fun" attachments that we have is the ice cream bowl. Freeze the bowl, dump the ingredients and set the paddle on low. Again, with the professional model, the motor is strong enough to churn a bit longer than traditional other ice cream churns...
IMO, if you're a big dough cook, go w/ the stronger model, otherwise the smaller models should be great.
EDIT
In an interesting note, my sister has one of the smaller models and it did infact "walk" off the counter a few weeks ago... The whole machine went crashing to the ground... She picked it up, dusted it off, but the only damage was a small piece of plastic broke off... Gotta give it to Kitchen Aide
I mix dough in my kitchenAide all the time, and this happens all the time, so through the process I check the consistency and dryness and I've developed a feel for the "just right formula", but being ADHD I don't go in with precise measurements each time, but that would be a good idea once perfection is found. So anywho, I take a strong spatula from time to time and cut it of the hook, to give it a nice restart with hook on outside of dough ball. but your dough needs to be dry enough that it is cleaning itself off the bowl and it will the hook too. It's designed to find that perfect balance so that it starts wet and sticky and then as the gluten starts to web it becomes self cleaning, and the kneading is drying it a little or maybe the material is absorbing the liquid, either way it goes from dry to wet. Another thing I do if the hook is wrapped in dough instead of working against the sides, I briefly turn up the speed and that will throw the dough to the sides and sometimes clean it.
Best Answer
Scones should really be mixed very minimally, in order to avoid developing the gluten structure. Over mixing will result in less crumbly end product. So, in this instance I would not recommend a stand mixer. Instead, just mix by hand.