I had this thought as I was looking at cold, cubed butter as a necessity for a scone recipe. Were there alternative ways of making their recipes lacking these materials, or have many "traditional" recipes only come about as a result of refrigeration? Scones have apparently been around for hundreds of years, so I wonder if this is just a new take on them.
While more can always be added, this does come up from time to time. You may find the following links informative to your question.
[How did people keep food from spoiling before modern refrigeration? Were people able to know what the "expiration dates" of foods that they were able to keep fresh were?] (https://www.reddit.com/r/AskHistorians/comments/j499w4/how_did_people_keep_food_from_spoiling_before/) I answered myself, as well as great answers on food preservation and storage by u/dromio05 and u/rocketsocks.
For ice houses specifically (which in some instances were used for dairy before the iceboxes of the mid 19th century but by very elite families) check out the question [Did ice have any uses before refrigeration? If ice was used, how would people store and transport it?] (https://www.reddit.com/r/AskHistorians/comments/hdguep/did_ice_have_any_uses_before_refrigeration_if_ice/) which again I chimed in on as well as having an answer by u/fuzzzybear that gives a brief firsthand account of the process. These were likely more prevelant in France than America which was the center of "cookery" (which I add though I can only cite references of American visitors to France commenting on their ubiquity comparatively and not to statistics of quantities nation wide).
Finally, I answered [Before the innovation of canned food and baked bread on ships, how did ocean-going vessels on longer voyages (exploration, trans-oceanic trade, or Naval Campaigns) manage to feed their crews to keep their health and strength up sufficiently for service?] (https://www.reddit.com/r/AskHistorians/comments/ig9cvu/before_the_innovation_of_canned_food_and_baked/) which includes a specific answer on butter to a follow up question in part about storage;
Food was stored in a couple of ways. Some was just put in casks, like beer and vinegar. Bread was placed in sacks. Butter and fish were stored in a brine by placing them in a cask and capping the cask with a salty solution to prevent oxygen touching the food and preserving it, at least to some degree. Food often went bad or became infested with rats, roaches, or bugs like weevils. Casks could get bacteria or slime growth in them as well, spoiling whatever was stored in them.
On an interesting side note about that, the Pilgrams that landed at Plymouth somehow made both their beer and butter last about 9 months or so, as Bradford makes several references to the beer running low and one of still having some butter in the spring of 1621.
How'd ya like some 9 month old butter that sailed across the ocean pre-refrigeration? Yum!
Feel free to ask anything these don't answer, but the tl;dr to your question is they used either ice or cool spring water, or stored it in a brine if an icehouse or springhouse wasn't an option (to preserve it, not cool it, though if the cask was stored in a cellar it would be kept fairly cool there).