You are right, it’s about having fun in the kitchen. So it wasn’t the best, big deal! I enjoyed and will be giving it another try.

@Wandering Coyote

Yea, apparently experience I didn’t have! Going through your list of things (variables) I noted that the evening I had made the scones it was very – VERY – humid. I wonder if that played into it in any way.

My fear about adding flour to the mix was that the scones would end up tasting too much like flour… the irony being that the scones ended up tasting that way regardless of how much I added. Weird.

Do you happen to have any good recipes I could give a try?

@Bob

We are lucky to have a number of people who are quite good with baking, so that is a plus for us. Time for us to learn from their wisdom and experience.

If you have a wet dough that you don’t feel you can roll out or at least pat out decently, one thing you can do is scoop them out with a scooper. I did this as a baker at one place I worked at and they were fine. That was a wetter dough, too, but it was also a time consideration. If your dough is wetter, you might want to bake the scones at a slightly higher temperature so they get some extra poof from the heat.

But in general, if you feel your dough is too wet, by all means add more flour until the dough isn’t sticky anymore. You don’t want sticky. But you also don’t want such a stiff, dry dough that will give you a hard, dense scone. This is where experience & feel come into play.

I don’t know much about baking either, but I have made scones a few times successfully…once for my British in-laws!! that was scary!! they liked them though…

anyway, I like to just have fun in the kitchen…the more adventurous you are the more likely you’ll have flops from time to time…

good for trying!