Cold butter makes scones wonderfully flaky
Cutting cold butter into scone dough creates steam pockets during baking, resulting in the tender, flaky layers that define this classic treat.
The secret to a scone's signature flaky layers lies in cutting cold butter into the dough. This technique, similar to making pie crusts, creates tiny pockets of butter that coat flour particles. As the scone bakes, the butter melts and releases steam, pushing apart these layers to form a light, tender texture.
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