Hi Novice, here's some help from a baker with over 50 years experience. I use KA scone mixes and find the mixes are too dry also. (I use the drop method instead of patting the dough into a circle.) They need more milk than called for in the recipe. I add just enough extra milk to make the dough come together easily but not make it wet. This dough should not be crumbly but able to hold a shape. If you lightly squeeze a small bunch of the dough it should hold together. Depending on the humidity, about 2 to 3 extra tablespoons of milk works well for me. Don't be afraid to experiment. That's how you learn. Have fun.

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