Should scones dough be sticky?

rumtscho
  • Should scones dough be sticky? rumtscho

    I decided to make scones for the first time and picked a high rated recipefrom allrecipes.com.

    It instructed me to combine the ingredients like a pastry dough (cold butter cut into the dry ingredients, crumble, then add the wet ingredients). Then:

    Turn onto a floured surface; knead gently 8-10 times. Divide into four portions. On ungreased baking sheets, pat dough into 4-in. circles. Cut each into four wedges, but do not separate.

    I followed the recipe to the letter, using a scale. But the dough emerged extremely sticky. Kneading was impossible. Forming into circles too: I spread it with a knife, but couldn't get it in any way into a regular shape. It stuck to everything, including a silicone rolling mat and a silicone spatula. The best description I can manage for the consistency is Nutella-like.

    Is this normal? If yes, why the "knead" instruction? If not, what went wrong?

  • It should be reasonably dense, firm and only a little sticky on the outside - a bit like modelling clay. You should be able to knead it easily and cut shapes out of it without too much trouble.

    The absorptive potential of flour varies by brand and even batch, so recipes involving it always require a little improvisation - in this case it sounds like you need a bit more.

  • It should be sticky, but more viscous than Nutella so that it holds a shape. Add a bit more flour to the recipe, or just roll a bit more flour on when you dump it onto the floured surface.

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baking dough consistency
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