Should scones dough be sticky?

  • Should scones dough be sticky? rumtscho

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

    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.

baking dough consistency
Related questions and answers
  • and elastic. Plus, a little on the sticky side. You will need to knead the dough for about 8 - 10 minutes. Take the dough and flatten it out a little. Add the roasted potatoes and onions to the top...My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading

  • TABLESPOON SUGAR 1 CUP (2 STICKS) UNSALTED BUTTER, COLD, CUT INTO THIN SLICES After following the recipe, when I went to roll out my dough it was quite wet and sticky. Even with moderate flouring on my counter and rolling pin, the dough was very spongy. It was not even close to something I could fold, as the recipe called for. I added at least an extra cup of flour in the end. I am a beginner...I followed this recipe for a quick "Danish" dough, at; scroll down to food processor dough. The ingredients were: 1/4 CUP WARM WATER 1/2 CUP MILK

  • Namkeen Mathi/Mathri translates to salty, chewy, and crisp biscuits in English. Ingredients 2 cups plain flour (maida) Method 2. Add just enough water to the flour mixture and knead into a hard dough. How hard should the dough be so that the resultants biscuits are chewy NOT HARD? Why can't pure Wheat flour replace Maida since the recipe asks for a hard dough? Recipe Ingredients * Semolina (suji) - 1/3 cup Above recipe asks

  • An instruction in this recipe says: Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal. I am confused by the use of the words "turn out". Does this have some special meaning regarding bread dough? Or do they simply mean "take and put"?

  • I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the eggs that can make the scones softer?

  • I am using this recipe for pizza dough, and I received some seasoned advice from other members of this site to use a precise kitchen scale for weighing the flour and water. The question is, if I already precisely measured for weight ie 1LB flour and 11 oz water - do I forgo following the direction to add more flour as needed? As you knead, add more flour or water as needed to produce a ball of dough that is smooth, supple, and fairly tacky but not sticky.

  • A specific recipe I like for preparing ribs involves a slow four hour soak at 250 degrees in the oven and then a grilling period. I was wondering, how badly is it going to affect the end result if I do the four hour soak the day before, and then placing them in the refrigerator to be grilled the next day?

  • I was reading up on tomato sauce, and it seems important to simmer the sauce for at least a few hours. The “Frankies Spuntino” recipe is about as simple as it can get, it doesn't even contain onions. It's said to produce a “thick and rich sauce, with the flavor of the sweetest summer tomatoes.” The key points to the recipe seem to be to use canned San Marzano tomatoes and to keep the sauce... of advice from suggests the sweetness is due to caramelization: Cooking time can range from two hours to all day, depending on how thick and caramelized you like your sauce

  • The famous No-Knead Bread recipe said: Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees (21 Celsius degrees). But I don't have the ideal 21... are: How long should I raise the dough under 10, 15, 20, 25, 30 degrees? I guess I shouldn't raise the dough for too long, say 48 hours, so how long is too long? Thanks. Update: (sorry for my English) I just tried to raise the dough for 30+ hours under 25~27 Celsius degrees. The volume of the dough was increasing in the first 10+ hours, and the max volume was 2x of the original size

Data information