Dough consistency

[draigwen]

I've just come from the kitchen where I've just made some delicious scones. However, as always seems to happen when making something dough-like, the dough ended up being too sticky and I had to add more flour, which meant that it was a little too floury and not sweet enough.

Does anyone have any idea
(a) why I might be getting dough too sticky (the wrong type of margarine, the wrong type of milk?), or
(b) what the best way to rectify sticky dough is without just adding random amounts of flour until it's non-sticky?

Comments

[sporky_rat]

Also, go with the absolute coldest butter you can use (and I use butter because it stays colder longer than margarine and I like the finished taste better) when you cut it into the flour.

[draigwen]

I'd normally use butter but we were running out. Will get some tomorrow... hoping to try again tomorrow night with hopefully more success!