A question about a recipe: Butternut Sage Scones

Mrs. Larkin is a trusted source on Baking.

added over 1 year ago

hmmm...I'm gonna go with creme fraiche (which I think is what your auto correct meant by "creme Frau he"?). The consistency is closest to heavy cream, albeit a bit thicker, but once it gets all mixed together with squash and egg as per step 6, you'll be fine.

You could probably lightly brush the tops with some well-stirred creme fraiche, too, then sprinkle with sugar, as per step 9.

Do let us know how they turn out!! Good luck!

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Cathy is a trusted source on Pickling/Preserving.

added over 1 year ago

What, you don't keep Creme Frau he in your house? Ha! They are in the freezer for tomorrow. A little wetter, stickier than usual. I'll let you know.

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Mrs. Larkin is a trusted source on Baking.

added over 1 year ago

Yes,i do! In fact, i made a fresh batch of Creme Frau he yesterday. But i think i goofed the ratio - used 1/2 cream 1/2 buttermilk. It's super tangy.

Stickier, huh? Curious what kind of flour you used? Shirley Corriher says a lower-protein flour will absorb less liquid than a higher-protein flour, making for a wetter dough.

I also think it could be due to the lower fat content in the Creme Frau he, compared to straight heavy cream. Fat coats flour proteins, per Shirley, so lack thereof may contribute to more gluten formation, aka a stickier situation.

Hoping i didn't steer you too terribly wrong. Now thinking we should've gone with the superfatty mascarpone. Ah, well. Report back tomorrow!

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Cathy is a trusted source on Pickling/Preserving.

added over 1 year ago

King Arthur all purpose. I resisted the urge to add more flour and just put those sticky scones-to-be in the freezer. Maybe I should have used yogurt?

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Mrs. Larkin is a trusted source on Baking.

added over 1 year ago

ok so flour definitely not the issue.

Not so sure. Yogurt is lower fat too.

I bet they'll taste pretty good anyway. Just slather them with something equally yummy. Like fig preserves. And/or Creme Frau he.

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