health
Why are my scones dry?
The volume and choice of liquid is important, say our experts, as is turning up the heat – but, after that, you really can just flavour to taste
TL;DR
- Handle the dough minimally and only as much as necessary.
- Use a knife to cut in fat and embrace a few lumps.
- Ensure your leavener is fresh; baking powder plus baking soda or bicarb works well.
- Buttermilk, kefir, or soured cream, potentially thinned with water, are recommended liquids.
- Adjust liquid based on the dough's feel, aiming for a wetter consistency for lightness.
- Do not knead; flour a surface, pat the dough down, and use a floured cutter.
- Bake at a high temperature, at least 200C fan (425F/gas 7).
- Test for doneness with a skewer or a thermometer reading 92C.
- Get creative with flavors: savory options include cheese, herbs, spices like za'atar, and even cold roast potatoes; sweet options include dried or fresh fruit.
- Be mindful of the liquid added by fresh fruits when incorporating them.