How does fat add moistness to scones?

1. Emulsification: Fat acts as an emulsifier, which helps to bind the water and dry ingredients together. This helps to create a smooth, consistent batter and prevents the scones from becoming dry and crumbly.

2. Water retention: Fat can help to retain water in the scones during baking, which keeps them moist and tender. Fat molecules can bind to water molecules and prevent them from evaporating.

3. Flavor and aroma: Fat also contributes to the flavor and aroma of scones. Different types of fat, such as butter, shortening, or vegetable oil, can impart different flavors and aromas to the scones.