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Why are my scones dry? | Kitchen aide

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June 23, 2026 · 1:32 PM
Why are my scones dry? | Kitchen aide

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A light touch is essential for scones, so don’t overwork your dough. Photograph: Laura Edwards/The Guardian. Food styling: Rosie Ramsden. Prop styling: Louie Waller.

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A light touch is essential for scones, so don’t overwork your dough. Photograph: Laura Edwards/The Guardian. Food styling: Rosie Ramsden. Prop styling: Louie Waller.

Kitchen aideChefs

Why are my scones dry?

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 taste

Anna Berrill

Tue 23 Jun 2026 08.00 EDT

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Why 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.

Although recipes often say to knead the dough gently to bring it together, Lochmuller says that’s not necessary: “Flour a workbench, dump the dough on top and dust it with flour. Pat it down to smooth the surface, then go in with a cutter, which has also been floured so it doesn’t stick.”

Next, on to the baking, which should be hard and fast, Lochmuller says: “None of this 180C fan business; 200C fan (425F/gas 7) minimum.” Not sure they’re ready? Higham tests her scones much as you would a sponge cake, by sticking in a skewer: “If you want to get all technical, it should be 92C on a thermometer.”

As for flavours, you can pretty much add anything you fancy, which is why scones are such a boon. Higham’s adventures often involve a devilled cheese number: “Use a nice mix of cheese – grated cheddar, blue and parmesan, say – then add equal parts smoked paprika, cayenne and mustard powder to taste.” For Lochmuller, though, savoury scones are mostly all about herbs: “Whether you go heavy on the coriander, parsley, chives, dill or basil, there’s really no herb that won’t work.” You’ve then got spices – “za’atar works so well” – and cheese: cheddar, sure, but also gruyere, feta, grated halloumi, even brie, all of which leave you with “nice bits of squidge”. And, according to Lochmuller, cold roast potatoes are really great, too: “Don’t laugh, but if you smash them with the heel of your hand and fold into the dough with salt, pepper, za’atar and cheese, you’ll get lovely bits of texture.”

On the sweet side, meanwhile, Lochmuller just gets a load of fruit in there: “Dried blueberries or strawberries are nice for pops of sweetness, and I add a little polenta to the flour for crunch.” Summer is, of course, a time for bountiful fresh fruit, but “be aware of how much liquid they’re going to add”, cautions Higham, who is partial to a blackcurrant-seeped scone. Whether you then serve them the Devon or Cornish way is your business.

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  • [langers9](https://profile.theguardian.com/user/id/100054086) [5 minutes ago](https://discussion.theguardian.com/comment-permalink/174973853)   [langers9](https://profile.theguardian.com/user/id/100054086) [5 minutes ago](https://discussion.theguardian.com/comment-permalink/174973853)      0     Dry scones, slap on plenty of butter, cream and jam of choice, problem solved. [Reply](https://profile.theguardian.com/signin?returnUrl=https://discussion.theguardian.com/comment-permalink/174973853&componentEventParams=componentType%3Didentityauthentication%26componentId%3Dsignin_to_reply_comment)          

  • [Aviatrix](https://profile.theguardian.com/user/id/114673452) [17 minutes ago](https://discussion.theguardian.com/comment-permalink/174973565)   [Aviatrix](https://profile.theguardian.com/user/id/114673452) [17 minutes ago](https://discussion.theguardian.com/comment-permalink/174973565)      1     My scones are always dry. I now think this is because, after moving to the US, the flour etc is different. The traditional recipes don't work. Further, being Indian, I rarely bake, as Indian food is essentially stovetop cooking. Ovens were communal, for flatbread or tandoori items, not baked goods. I did Domestic Science at school and we did bake stuff, but baking never really interested me.

Until I came across James Beard's recipe for "cream biscuits" as they are called in the US. They are perfect scones. The recipe is idiot proof and does not involve rubbing in etc.

I use this recipe by preference. They keep for several days.

The recipe is in James Beard's autobiography "Delights & Prejudices", which I own. Here's the recipe.

Let's Wonderful Sweet Cream Biscuit

Sift 2 cups flour, 1tbsp sugar and 1/2 tsp salt with 3 tsp baking powder. Fold in heavy cream until it makes a soft dough that can be easily handled. Turn the dough out on a floured board and pat to about 3/4" thickness. Cut it in rounds or squares, dip in melted butter (I omit this) and arrange on a buttered baking sheet. Bake at 425 degrees for 12-15 mins. Serve hot.

Notes. In the US scone-like objects are called "biscuits". I just pat the dough into a round and cut in eighths, handling as little as possible. My oven is cool so I bake 450 for 15 mins. I do NOT serve them hot-they are so light and fluffy they tend to be fragile. Cool is perfect. My earlier attempts at scones were a dismal failure so I use this recipe. It requires 1pt double cream for 2 cups flour. Don't be tempted to be cheap and use single cream. I did the experiment. It failed. Reply

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