Cold butter that has been cut into small pieces (or even grated) is easier to distribute evenly throughout dough for scones or other pastries. During the baking process, the butter creates small pockets of fat that melt, creating steam that puffs up the dough, resulting in a flaky, layered texture. Alternatively, soft or melted butter creates a dough that is more dense and heavy. Make sure you butter is very cold when making scones, pie crust or pastries.