A lesson on cold butter
Cold butter is ideal for baked goods that should be crisp. Butter that’s straight from the fridge doesn’t get fully incorporated into a batter; instead it gets broken down into small pieces throughout your dough. Since butter is about 18% water, steam is released in those pockets during baking, which helps create flaky layers. Use it in: scones, pie crust, biscuits and crispy cookies.
Classic scones
By Chatelaine184
PREP TIME
10 min
TOTAL TIME
25 min
Makes
8 scones

Photo, Roberto Caruso.

The key to perfect scones is cold, grated butter — it's what creates those beautiful flaky layers you love.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter , grated
- 1 cup 35% cream
Instructions
- PREHEAT oven to 425F. Line a baking sheet with parchment.
- STIR flour with sugar, baking powder and salt in a large bowl. Stir in butter until it is coated. Gradually stir in cream, just until dough comes together. If dough is crumbly, add more cream, 1 tsp at a time, until it comes together. Pat dough into a 1-in.-thick circle. Cut into 8 wedges and arrange 1 in. apart on prepared sheet.
- BAKE in centre of oven until tops are golden, 15 to 17 min. Transfer to a rack to cool completely.
How to make pie pastry
[brightcove id=’1254973815001′ width=’640′ height=’360′]
Nutrition (per serving)
- Calories
- 327,
- Protein
- 5 g,
- Carbohydrates
- 27 g,
- Fat
- 23 g,
- Fibre
- 1 g,
- Sodium
- 269 mg.
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