Once you master the scone-baking method, you can dress scones up with any flavor your heart desires. The key part of preparing scones is how you incorporate the butter into the flour. There are many ways to do this. Some people use a food processor to save time, some use the traditional pastry cutter, and some use the grating method. For me, the fullproof method is incorporating frozen grated butter into the scone flour. Whichever method you choose, they all have one thing in common: working with chilled butter is a must. The warmer the butter gets while you’re working it into the flour, the harder it becomes to work with. Baking scones with warm butter can also cause them to spread too much in the oven. For soft and fluffy scones, frozen grated butter is my preferred way to work with scone dough quickly. All you do is freeze the butter for at least two hours or overnight, then use the largest blade on a box grater to grate the butter. Just work as quickly as possible so the butter doesn’t get too warm in your hands!