Comments on: The Flakiest Apricot & Raspberry Crème Fraîche Scones

By: Claudia Brick

Claudia Brick — Sun, 12 Jul 2020 01:34:44 +0000

In reply to Suzi.

Hi Suzi! Thank you. I use metric measurements, but there are conversion calculators online that you can use for the butter e.g. https://www.traditionaloven.com/conversions_of_measures/butter_converter.html depending on whether you want sticks or ounces. hope that helps!

By: Suzi

Suzi — Thu, 02 Jul 2020 01:17:12 +0000

Beautiful recipe, and story. I live in Berkeley , love to make. Do you have standard measurements, the butter threw me. Thanks Suzi

By: Claudia Brick

Claudia Brick — Thu, 20 Jun 2019 06:03:54 +0000

In reply to Michelke. Hi Michelle! Hope it worked out anyway - yes I use celsius, sorry about that. Hopefully you get a chance to try them again at the right temperature!

By: Michelke

Michelke — Tue, 04 Jun 2019 04:10:14 +0000

I prepared whole recipe – looked perfect! Then put into my preheated 200 degree F oven…not converting (I’m in US)- so after 20 minutes they were not done. Realized mistake- made conversion to about 400F and baked about another 15 min. They look delicious but the butter melted – so will have to pay attention next time. The cups and tablespoons didn’t make me think about converting either! They are cooling as we speak- fingers crossed!

By: Claudia Brick

Claudia Brick — Fri, 04 May 2018 18:04:34 +0000

In reply to Amanda Beresford.

Hi Amanda! Hm I’m not exactly sure why that happened – potentially when you roll the log into a rectangle you could try pressing it down more firmly so the layers don’t puff quite as much. And then just check raising agent quantities as well, but there is nothing else I can think of. Glad you enjoyed them though despite their appearance!