vanilla bean scones with frosting all on a baking sheet pan

A key factor in the rise of biscuits and scones, and an even bigger part of their texture, is the little bits of cold butter that melt and make steam as they bake. If the butter is too warm it will incorporate into the dry ingredients and those little pockets of butter and steam will be gone.

For tall, soft, and flaky biscuits and scones, make sure you start with cold butter and milk/buttermilk, and work the dough quickly so the butter doesn’t have a chance to warm up.