I totally agree with you,Fran. My mother was German and I myself was born in Germany and I was taught to bake the European way with European butter, That's what makes pastries rich and buttery. When baking Shortbread you need it to be buttery and with a sandy buttery melt in your mouth texture and that is why you need to use 82% to 86% butterfat. On the scone illustration photo the scone that they state, "The European-style scone had more of a cakey texture, while the grade AA scone had that classic craggy, layered look. It also rose nicely, where the European-style scone looked slightly sad and slumped." To me it looks as though the scone dough that was made with the European butter was over worked, therefore the results. So, I believe this article was manipulated and therefore unfair. Yes, I too question this article.

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