DaveGriffin
Assistant Cook
I make a Sour Cream Scones recipe I got from Cooking Light. I substitute Whey low sugar for diabetics as well as low sodium baking powder. It's a moderately dry dough that has to be worked for a while to get it to form into a dough. I usually start with a spatula, folding until I can pick it up and work it into a ball.
So it works regular as clockwork until last week. It was a LOT dryer, took longer to work and was much more cookie like than cake like. I actually liked the effect (though both are good). I made it again yesterday and it was back to normal. I'm still trying to figure out what I did differently last week.
The only thing I can think is that I might have inadvertantly used 1/3 cup of sour cream instead of 2/3 as needed. Since there is 1.5 cups of AP flour and 2/3 cup whole wheat flour, plus sugar etc., I'm thinking that had I done that I might have gotten the effect I got.
I'm thinking maybe next time I should try 1/2 cup of sour cream to make it a bit dryer. What do you think?
So it works regular as clockwork until last week. It was a LOT dryer, took longer to work and was much more cookie like than cake like. I actually liked the effect (though both are good). I made it again yesterday and it was back to normal. I'm still trying to figure out what I did differently last week.
The only thing I can think is that I might have inadvertantly used 1/3 cup of sour cream instead of 2/3 as needed. Since there is 1.5 cups of AP flour and 2/3 cup whole wheat flour, plus sugar etc., I'm thinking that had I done that I might have gotten the effect I got.
I'm thinking maybe next time I should try 1/2 cup of sour cream to make it a bit dryer. What do you think?