Grating Butter vs. Pastry Cutter
Using a cheese grater to add butter to your scone dough is a nifty little trick that can make the process simpler and often more effective than using a pastry cutter. Grating the cold butter produces small, uniform pieces that mix evenly and quickly into the flour, which is key to achieving the perfect flaky texture.

This method can be a real time-saver and is especially handy if you don’t have a pastry cutter. In fact, we like this method even better than using a pastry cutter because it distributes the butter into the flour perfectly for just the right consistency and flakiness.
Make-Ahead Option
This dough freezes nicely to be made later on. Make the dough and cut into wedges, and then wrap in parchment paper and seal in a freezer bag. To make, thaw the dough and bake as directed.

Storage and Reheating Instructions
Store leftover, baked scones in an airtight container at room temperature for up to 1 week.

To freeze, wrap tightly in plastic wrap. Consider wrapping in an additional layer of aluminum foil to prevent freezer burn for longer storage. Grab-and-go when ready to eat and let thaw at room temperature which will take about 2 to 3 hours.

Reheat individual scones in the microwave on high in 10-second increments. Remember that baked goods warm quickly in the microwave