jmtreatsandeats's blog

 Been baking bread for years, but scones gave me trouble for the longest time. Always came out dense and cakey, never that shaggy flaky thing I was after.

My problem? I was letting the butter warm up.

Cold butter straight from the fridge, cut into small cubes. That's what finally worked. When cold butter hits a hot oven it creates steam pockets, and those become your flaky layers. Warm butter just disappears into the flour and you end up with something dense and uniform.