here's the german herself(butter/shortening)

Hi and thanks for your answer first.It was really helpful but I wonder if shortening makes a different texture in pound or coffee cakes as well.And if margarine does.I also need to know what's better for scones because many scone-recipes call for butter but scones should be flaky as well, shouldn't they?
Have a great day and thanks for your answer!

[Katherine]

For different baked goods, these fats will have different effects. Shortening will probably make a big difference in the scones compared to butter, and you'll probably notice the lack of butter flavor.
The best way to tell the difference these make is to bake a small recipe yourself of one item at a time made with each (butter, shortening, and margarine) and have a tasting. Have friends over, get lots of opinions, maybe take notes, and enjoy. Then you will be able to see clearly the differences these make. Afterwards, write us up a review of your findings.

Generally I cook only with butter, but I'll make a pie crust with lard occasionally, so I can tell you THAT makes a big difference.

[This message has been edited by Katherine (edited 11-24-2000).]