Hi Marge, Thanks for giving these methods a try and for sharing your thoughts with us. We're surprised to hear your scones puffed up quite so readily after mixing. Using milk cooler milk may have made the dough rise less. (Heat activates the baking powder more quickly than room temperature or cool liquid.) We froze a batch of the melted butter and milk scones and found that they turned out nicely if the dough was moved right to the freezer after it was mixed. If the pressure to move quickly makes you hesitant, you can always bake the scones and then freeze the baked scones if you're looking to save some for later. We're glad the cream scones turned out perfectly! Kye@KAF

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