Making fancy date scones for morning tea visitors. It calls for creme fraiche. I have spreadable cream cheese. Can I use that instead, maybe thinned down with cream? Help please.
unknowndisorder,
Aug 5, 5:39pm
Where is the creme fraiche being used? In the scone or topping?
poolgirl6,
Aug 5, 5:43pm
In the scone mix
unknowndisorder,
Aug 5, 6:18pm
Not an expert, but I'd just use milk and a tablespoon of vinegar/lemon juice and maybe add a bit more sugar. (Never used creme fraiche, so a total guess). Oh, put the lemon juice/vinegar into the milk, leave for about 10 minutes till it gets clumpy.
davidt4,
Aug 5, 6:41pm
Use plain cream or sour cream if you have them, otherwise dilute the cream cheese with about a half quantity of milk.
Soured milk, as suggested above, will be too acid and too watery.
poolgirl6,
Aug 5, 6:46pm
Thanks, will do.
lythande1,
Aug 6, 5:57am
Creme Fraiche is a soured cream containing 10–45% butterfat and having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content.
So you should use sour cream instead. However on scones? I would just use whipped cream, it will be sweeter.
teoti67,
Aug 6, 5:57am
marscapone
sarahb5,
Aug 6, 7:02pm
Greek yoghurt?
poolgirl6,
Jan 10, 10:05pm
Thanks everyone. I used cream cheese softened with cream and sweetened with a little icing sugar. Scones were cafe style dates, rolled and sprinkled with a sugar and orange rind, lemon rind and cinnamon. Yummy.
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