A question about a recipe: Butternut Sage Scones
I have a question about the ingredient "heavy cream, plus more for brushing on top of scones" on the recipe "Butternut Sage Scones" from mrslarkin. I'm all out of cream and milk. I do have ricotta, creme Frau he and mascarpone. Suggestions?
Recipe question for: Butternut Sage Scones
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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.
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!
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!