Why use cold butter?
Forums:
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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