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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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  • Buttermilk Scones

    I made Nigella's scones today. First off the dough appeared very dry and was hard to gather together. I finally was able to cut them out using a 2" cutter, but some of them fell apart. I followed your recipe to the letter and I am not an inexperienced cook or baker. What did I do wrong? Also, can you add a little more sugar? 

    From the nigella team:

    Nigella's Buttermilk Scones (from Kitchen) are made with 500g flour and 300ml of buttermilk. This ratio is not particularly low for scones and we have   not experiences this particular problem, but all flours vary and if you feel that the mixture is too dry then it is possible to add a little extra buttermilk or just plain milk. The dough should feel soft but not stcky or tacky.

    Scone dough should not be handled too much, otherwise the scones could become tough. However you do need to bring the dough together and you can do this by hand in the bowl or on a work surfave by pressing the dough together 3 or 4 times with the heel of your hand, until it forms a smooth ball. Gently pat the dough down rather than rolling it out. You may also find it helpful to dip the cutter into a little flour before cutting out the scones, as this will give a cleaner cut.

    It is possible to add more sugar to the scone mixture, if you prefer a slightly sweeter scone. However we would not use more than 2 tablespoons (30G) sugar as beyond this the scones can become a little too sweet. Some people also like to add a pinch of salt to the dough as well.

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