Transfer to
a generously floured work surface and roll into a 14 - inch round.
Generously flour the work surface and your hands.
Be warned, however: the dough is supposed to be quite sticky (it's moisture that helps the fritters rise up nice and airy), so make sure to
generously flour your work surface and your rolling pin.
Generously flour your work surface (or even a sheet of parchment paper) and scrape the dough onto the surface.
Generously flour your work surface.
Not exact matches
Also, be sure to
generously flour the
surface you are
working on when you gently roll out the dough for cutting.
Now on the
working surface generously dust with
flour and transfer the plain scone dough onto the
surface.
Now on the
working surface generously dust with
flour and transfer the dough onto the
surface.
Generously flour a clean
work surface and your hands.
Dust your
work surface and rolling pin
generously with all - purpose gluten - free
flour.
Turn the dough out onto a
generously floured surface and knead (with very
floured hands) until the dough has been
worked into a ball; about 6 - 7 times should do it.
Turn out the dough onto a
generously floured surface and
work the
flour into the dough by gently kneading it a few times.
Generously flour a clean
work surface and place dough on top.
Dust a
work surface generously (use about 1/4 cup) with
flour.
Generously flour a rolling pin and
work surface.
Generously dust a
work surface with
flour.
Generously dust your
working surface with brown rice
flour and scoop the dough onto the
surface using a spoon.
Working with 1 dough ball at a time, dust dough
generously with
flour and place on a
floured work surface.
Generously dust the
surface of your
working area with
flour before rolling out the dough.
Dust a
work surface generously with
flour.