The higher the protein content of the flour you're using, the more liquid required to make the dough come together. If you get to the point where most of the dough is holding together but there are some dry, powdery bits at the bottom of the bowl, drizzle a few teaspoons of cream over the dry parts while holding the cohesive mass out of the way. Mix the cream and flour at the bottom of the bowl and then combine it with the rest of the dough once it has a similar texture. Next time, you might consider holding back 2 to 3 tablespoons of the flour in the recipe so that the full amount of cream will be just right. Happy scone baking! Kye@KAF

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