When MK's person mentioned creme fraishe and onion crackers J jumped right in. He found a bunch of recipes and tried this one first. It has 5 stars but only 1 review where they say the love it but then change the whole recipe.
J mentioned the review at the time of the expirament saying an oldschool baker might not have weighed out or measured their flour correctly so adding another cup wasn't inconcievable. This batter is a really wet mess, even with the extra flour. What the heck, it was a hack already so I might as well hack on it some more! Looking at the ratios and at the sticky mass of dough I determined it is basically a muffin, almost a drop scone.
Since the wee beasty had been sitting for several days in the fridge I did add a teaspoon more baking powder to ensure it would rise. Ideally I wouldn't've since I don't like the biscuity flavor it adds but time wasn't on our side and the dough had been over-kneaded in its previous incarnation.
As crackers they're a little too thick and not uniform enough. Even in the patches where J was able to roll them out successfully they didn't necessarily stay that way.
When scone-ified they go more golden-brown than one normally sees in a cream scone without egg wash. This could be because of the onion or the amount of eggs in the original recipe.
They do have the right scone crumb, but they're a bit more moist. A scone must be dry enough to call for a tea and jam. These do have the creme fraisch and onion flavors so adding a chutney or onion jam is probably superfluous.
If I were to do it again I'd not let the sticky do rest in the fridge so it didnt need an extra dose of leavener. Rather than scooping out the dough in bits and shaping I'd turn it out onto a floured cutting board and shape it into a round with cold floured hands.
Alternatively it could be done as drop scones which is a little quicker and potentially less mess. Only 2 spoons need washing afterward vs a cuttingboard and a bench scrape.
At this point it can be cut into wedges and transferred to a silpat or parchement lined sheet pan.
For scones the oven should be preheated to 450 degrees and the cooking time is very short: 7-10 minutes. This helps get a good fast rise.