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

[lasergirl]

Scones are a tricky thing, because the more you work the dough the less fluffy the finished result is (because you exhaust the baking soda's PUFF power) so flour it JUST until it stops sticking to your fingers.

I have a recipe I love and use all the time - you can check my 'food' tags to find the recipe if you're interested.

[draigwen]

Thanks... we did work the dough quite a lot so that's something we'll have to remember!