How to Cut Sticky Scone Dough

Well-cooked scones begin with an exceptionally sticky dough.

Scones are a light bread product akin to a buttermilk biscuit. They typically are sweet but may be savory. Properly mixed scone dough is sticky, if not outright wet. You must roll and cut the dough before putting it on a baking sheet to cook. However, the sticky surface of the dough can make cutting it a real trial. There are a couple of tricks you can try to help cut the dough for baking.

Things You'll Need

• Flour
• Rolling pin
• Cookie cutter, knife or pastry cutter

Instructions

1. Prepare the dough according to the recipe. It should be sticky. Do not try to minimize the moisture of the dough by adding extra flour. This will make the scone tougher, denser and less flavorful than the original recipe.

2. Generously flour your work surface. A small handful of flour should be enough. Rub your hands together with flour to coat your palms.

3. Transfer the dough from the mixing bowl to the floured work surface.

4. Rub flour on the surface of the rolling pin. Roll the dough as little as possible until it is about one inch thick. The more you roll the dough, the more flour you force into it. The dough will become less sticky, but the final scone will be too tough. Two to four strokes of the rolling pin should suffice.

5. Dip the cutting tool in flour. You can cut scone dough with cookie cutters, a pastry cutter or an ordinary kitchen knife.

6. Cut the dough. Dip the cutting tool into the flour after each cut. Wipe away any accumulating buildup on the blade.

References

• Joy of Baking: Scones Introduction
• Positively Beauty:How to Make Perfect Scones