The Crème Fraîche takes these scones to a whole new level!


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Makes 10 - 12 scones

For the scones:

2 cups all-purpose flour

1 tablespoon baking powder

4 tablespoons sugar

Pinch of flakey sea salt

5 tablespoons chilled, unsalted Vermont Creamery cultured butter, cubed

1/2 cup dried cherries

1 cup Crème Fraîche

turbinado sugar for sprinkling

 


For the compote:

2 cups pitted fresh (or frozen, thawed) cherries

1⁄3 cup sugar

  1. For the compote, place the cherries and sugar in a small saucepan and bring to a boil. Let it simmer for 10 minutes, stirring once in a while. Remove from heat and set aside to cool.
  2. Mix the first 4 dry ingredients in a bowl and use your fingers to incorporate the butter into the flour until it’s the consistency of breadcrumbs.
  3. Stir in crème fraîche and cherries until a dough forms.
  4. Cover dough with plastic wrap and allow to rest in the refrigerator for 30 minutes.
  5. Preheat oven to 425°F while your dough is resting.
  6. Remove the dough from the fridge and roll it out onto a lightly floured surface to about a ¾ inch thickness.
  7. Use a biscuit cutter to cut rounds of dough. If you prefer a wedge-shaped scone, use a knife to shape your dough.
  8. Place rounds or wedges on a parchment-lined, ungreased baking sheet. Bake until scone tops are light brown, 12 to 15 minutes.
  9. Cool on wire rack for at least 10 minutes.
  10. While the scones are still warm, carefully split them in half, add a dollop of crème fraîche, and a scoop of cherry compote.
  11. Top with the other half of your scone and serve immediately.

TIP:

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The Crème Fraîche takes these scones to a whole new level!
Photography by Paul "Sweet Paul" Lowe

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