What does butter do in a scone recipe?

Butter acts as a tenderizing agent in scone recipes. When butter is incorporated into the dough and distributed throughout, it creates pockets of fat that remain solid during baking. As these fat pockets melt in the oven, they create steam and expand, resulting in a light and flaky texture in the scone.

2. Flavor Enhancer:

Butter adds a rich and buttery flavor to scones. The fat content in butter contributes to the overall taste and mouthfeel, making the scones more enjoyable and flavorful.

3. Moistness and Richness:

Butter adds moisture and richness to scone recipes. It helps prevent the scones from becoming dry and crumbly, resulting in a moist and tender crumb.

4. Binding Ingredient:

Butter acts as a binding agent in scone dough, helping to hold the ingredients together and preventing the dough from becoming too dry or crumbly.

5. Lamination Effect:

In some scone recipes, butter is used in a process called "lamination." This technique involves folding and rolling the dough with alternating layers of butter, creating flaky layers similar to those found in croissants.

6. Golden Brown Color:

When scones are baked, the butter in the dough contributes to the golden brown color of the crust and the overall appearance of the scone.

7. Crust Formation:

The butter in scone dough helps form a crispy and golden crust on the outside of the scones while maintaining a soft and tender interior.

8. Texture and Crumb:

The presence of butter in scones results in a crumbly and tender texture, which is a characteristic feature of well-made scones.

9. Aroma and Freshness:

Scones made with butter have a more appealing aroma and stay fresh for a longer period compared to scones made without butter or with other types of fat.