For scones, I just leave them sticky! Instead of rolling them out, I gently pat them out into a big circle with floured fingers, and score it into pie shapes. Once baked, I cut it into pie shapes, and nom.

I use different flour (spelt or gluten free, depending on who I'm baking for) and I always cook dairy free, so I often have this problem. Or, even worse, dough that isn't moist enough!