If you have the time, allow the shaped scones to rest for 10 minutes on the cold griddle before baking. You can even refrigerate the dough for scones overnight when pre-shaped into a disc or fully shaped into a scone. Resting the dough relaxes the gluten. Refrigerating the dough will solidify any butter that began to melt during the mixing process. Solid chunks of butter when baked will create luscious pockets in your scones.