I made some scones this morning, and they were not bad: crispy crust on the outside, moist and soft on the inside. However, I felt that they spread out too much during baking and were a bit too soft. I couldn't slice the scones without causing them to disintegrate. How can I make them firmer next time? The recipe I use says that the amount of liquid you add may vary with weather or moisture content in the flour, and from my experience with making pastry crust, I know that the amount of liquid the flour will absorb also depends on how finely I work in the fat. I have a hunch that I should adjust the amount of liquid. How wet should a scone dough be? Making the scones today, I couldn't tell if the dough was too wet or too dry.
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