Pastry chef Lindsey Farr has shared the key to making scones fluffier and taller: using cold, cubed butter. With decades of experience in New York restaurants, Farr insists that the type of butter and how it is incorporated are crucial for achieving the perfect texture.
According to Farr, cold butter limits gluten formation by cutting gluten strands short and keeping proteins cold. This prevents the scones from becoming tough. Additionally, cold butter releases steam when it hits the hot oven, creating more rise.
The chef recommends cutting the butter into the dry ingredients, a technique she calls the "secret for perfect scones." This allows the butter to evenly coat the flour, inhibiting gluten formation and resulting in a lighter, flakier crumb.
Farr advises using a pastry blender or fingertips to cut the butter into the flour, ensuring the mixture remains cold throughout the process. This method is essential for scones, biscuits, and pie crusts, unlike cake or biscuit dough which typically requires room-temperature ingredients.
