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2 weeks agoDitch This Baking Myth For Pie Dough That's Much Easier To Handle - Tasting Table
Chilling pie crust is essential for gluten relaxation and achieving a flaky texture.
The dough for these scones is fairly sticky, so it benefits from a period of chilling in the fridge, at least two hours. If you're in a rush, it can also hang out for 30 minutes in the freezer before baking. This allows the butter to remain very cold, and as it melts while baking, small air pockets form which give the scones a light, somewhat flaky texture. The chilling also firms up the dough and prevents it from spreading.