Scones and Biscuits... butter ran out to bottom while baking

I've made both the last week. They were placed on baking sheet 1" apart... the butter I used was ice cold, and put into the oven with haste, but in both cases, it pooled out onto the baking sheet. What am I doing wrong?

  • Posted by: Liz
  • March 29, 2020


Lori T. March 30, 2020
I don't know that you are doing anything "wrong". Biscuits and scones do best baked in a very hot oven, so the butter can release steam in a hurry. If your oven is quite as hot as you think it is, that could lead to butter pooling. First thing to do is double check to be sure the temperature you set the oven at is the temperature it is actually at when the sheets go in. I also prefer to have my biscuits or scones in the freezer for 10-15 minutes before baking, so they go in about as cold as they can be. Then you don't have to be quite so concerned about smooshy butter in your dough causing problems.
Alex E. March 29, 2020
Hi Liz! It's hard to know for sure, but everything I'm reading suggests that you need to make sure that not only your butter is cold but also that the other ingredients are as well, including the flour and dough. Some even suggest chilling the dough before putting it in the oven. I've also seen suggestions to grate frozen butter into the flour to help prevent this issue. Hope that helps!
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