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
- 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.
- 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.
- Stir in crème fraîche and cherries until a dough forms.
- Cover dough with plastic wrap and allow to rest in the refrigerator for 30 minutes.
- Preheat oven to 425°F while your dough is resting.
- Remove the dough from the fridge and roll it out onto a lightly floured surface to about a ¾ inch thickness.
- Use a biscuit cutter to cut rounds of dough. If you prefer a wedge-shaped scone, use a knife to shape your dough.
- Place rounds or wedges on a parchment-lined, ungreased baking sheet. Bake until scone tops are light brown, 12 to 15 minutes.
- Cool on wire rack for at least 10 minutes.
- While the scones are still warm, carefully split them in half, add a dollop of crème fraîche, and a scoop of cherry compote.
- Top with the other half of your scone and serve immediately.
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