Why are my scones dry?

Dry, tough scones usually come down to handling the dough too much. Verena Lochmuller advises touching it only as much as necessary and cutting the fat in with a knife; it’s OK to leave a few lumps. Check your leavener, too—if it’s old, replace it—and consider using baking powder with baking soda or bicarb for extra air, remembering you need something acidic to react with it.

Lochmuller favours buttermilk, kefir or soured cream thinned with a little water. Insufficient liquid is another common culprit, says Anna Higham: flour absorbs different amounts depending on the weather and how old it is, so judge by how the dough feels. Generally, a wetter dough gives a better result, but add liquid slowly rather than all at once.

Kneading to bring the dough together isn’t necessary: flour a workbench, dump the dough, dust and pat it down, then use a floured cutter. Bake hard and fast rather than gently. Lochmuller recommends a minimum of 200C fan (425F/gas 7) rather than 180C fan.

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