Wholemeal scones

Hi all,

I just tried my first scone recipe and chose a wholemeal flour-based recipe (from the Dove Farm site). The recipe and method were clear enough. The problem was the dough stayed wet and sticky, making working it very difficult - it was impossible to shape or cut and too rough to glaze.

Now, the recipe called for 200g flour and 150ml milk - I used skimmed, so I'm wondering if that would cause the dough to be too wet.

Given we only have skimmed, is there anything I can do to adjust the recipe to suit?

Thanks.

submitted by /u/pljones_
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