Should scones dough be sticky?
I decided to make scones for the first time and picked a high rated recipefrom allrecipes.com.
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?
Best Answer
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.
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Is scone dough meant to be sticky?
To create a nice, light texture, it's also important to add the right amount of liquid. Too much, and the dough will be sticky and not hold its shape. Too little, and the dough will be stiff and dry. It's best to err slightly on the sticky side, as opposed to the dry side.How much should you knead scone dough?
Knead to know For perfectly flaky scones, the dough should only be lightly kneaded. Turn it out onto a floured surface and knead for a brief 30 seconds - just long enough so the dough is no longer sticky or knobbly. Kneading is also important in that it distributes the rising agent.What happens if you knead scones too much?
1 \u2013 Kneading the Dough Too Much Kneading the dough a lot is going to cause the protein bonds of the dough to become stronger. It might make the scones turn out a bit dry and dense. You won't likely enjoy scones that are chewy and a bit dry. This means that you need to be careful when kneading the dough.Why you should not over knead a scone dough?
3. Overmixing the dough. Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky. The key is to use a light hand and work the dough until it just comes together.88: WHY is My Dough STILL STICKY? - Bake with Jack
More answers regarding should scones dough be sticky?
Answer 2
This is debatable. I work at cafes and the one I was recently at their mixture was extremely sticky. They're very yum though so I think it depends if you want rich and cheesy scone or a dry one (the ones old people eat in England, kidding). I think we have adapted here in NZ.
Answer 3
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.
Answer 4
Don't knead, work in butter add milk, mix with a knife, cold metal. Put straight on floured baking sheet and press out with damp fingers, then cut into squarish/oblong shapes and separate on baking sheet.
Do not over handle dough, it should be sticky, also use cool implements and hands and work fairly swiftly. The dough will drag when you cut it and separate it but that is okay, trust me. It comes good and it does not matter if your sizes and shapes are irregular, they will cook the same.
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