Chopped my butter into cubes vs melting it for scones this morning

I picked butter chunks at room temp and got way flakier layers than my usual melted method, so has anyone else found a specific butter temp that works best for pastry?

2 comments

2 Comments

palmer.ryan7d ago

Cold butter all the way, straight from the fridge (the cubes trap steam better). Melting just makes them greasy.

stella_lee7d ago

Nah, cold butter all the way. It keeps the layers separate and gives a better crunch. Melted butter just turns everything into a greasy mess.