The volume and choice of liquid is important, say our experts, as is turning up the heat – but, after that, you really can just flavour to tasteWhy are my scones always dry and tough? And any fun flavour ideas?
Paul, by email
It mostly comes down to applying a light hand, so touch the dough only as much as is strictly necessary. “Also, although it sounds old-fashioned, always use a knife to cut in whatever fat you’re using,” says Verena Lochmuller, head of product development at Ottolenghi. “It’s OK to have a few lumps, too.” Though it might seem obvious, it’s worth checking your leavener as well: “If it’s old, get a new one,” says Lochmuller, who goes for baking powder plus baking soda or bicarb. “You’ll get more air bubbles from the bicarb, but you need something to react with it.” Her liquid of choice is buttermilk, kefir or soured cream let down with a little water.Insufficient liquid is another possible culprit for Paul’s scone plight, says Anna Higham of London’s Quince bakery and the soon-to-open Clementine. “Depending on the weather and how old your flour is, it will absorb different amounts of liquid on different days,” she says, so it’s not a case of simply following a recipe: “It’s also about how the dough feels.” Generally speaking, the wetter it is, the better, Lochmuller says. “People think if it’s wet, it’s going to be heavy, but it’s actually the opposite.” But don’t be daft and pour all the liquid in at once – instead, go slow.Got a culinary dilemma? Email feast@theguardian.com Continue reading...
