The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cold Butter

Angelo's picture

Why use cold butter?

September 3, 2009 - 5:13pm -- Angelo

I'm making scones today after some posts I saw from HenryD, and it has sparked a question for me.

Why do the most of the scone recipes I come across call for chopped up cold butter?

Maybe the answer will be obvious to me once I combine the ingrendients. I'm trying to think; wouldn't you want everything to be fully incorporated, and not risk chucks of butter in your dough?


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