Blueberry Crème Fraîche Scones

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Blueberry Crème Fraîche Scones Recipe | JustOneCookbook.com

As I mentioned in my previous post, I wanted to share a recipe using leftover Crème Fraîche from the Kale Soup. I don’t really have any recipes on hand to use up Crème Fraîche, so on my way to drop off my children at schools I had asked my husband to search for a recipe (ahem, that’s called a multi-tasking, right?). He then responded with this Blueberry Crème Fraîche Scones recipe.


Blueberry Creme Fraiche Scones | JustOneCookbook.com
Most blueberry scone recipes require some heavy cream or sour cream, but I’d never seen one that required Crème Fraîche before. I thought I should give it a try, so I did. They weren’t professionally done because this was my very first attempt making homemade scones from scratch. But my children and I liked them and we had a nice snack time (tea time for me).

After my first trial, I bought a dough blender so I’m now better equipped and will experiment more to create the perfect scone recipe. These scones are delicious and the recipe is very easy to follow. If you have leftover Crème Fraîche like I did, try making some homemade scone for afternoon tea time or breakfast. Enjoy!

Blueberry Creme Fraiche Scones | JustOneCookbook.com

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Blueberry Crème Fraîche Scones
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 pieces
Ingredients
  • 2 cups all purpose flour
  • ¼ cup sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 6 Tbsp. (3/4 stick) chilled unsalted butter
  • 1 ½ cup blueberries (picture shows 2 cups, but I just needed 1 ½ cup)
  • 1 egg plus 1 yolk
  • 7.5 oz. crème fraîche
  • 1½ tsp. vanilla extract
  • Sugar (demerara/turbinado sugar) for sprinkling (I did not have it today)
Instructions
  1. Preheat oven to 350°F.
  2. Whisk the flour, sugar, baking powder, and salt in a large bowl to blend.
  3. Cut butter into small pieces.
  4. Add the butter in the bowl and rub in butter with fingertips until mixture resembles fine meal.
  5. Whisk eggs, crème fraîche and vanilla.
  6. Gently stir crème fraîche mixture into flour mixture (dough will be very moist).
  7. Add the blueberries and mix well.
  8. Turn dough out onto generously floured work surface. Divide dough in half. Press each half into 6-inch round about ½ inch thick. Cut each round into 6 wedges.
  9. Transfer wedges to baking sheet, spacing 1 inch apart. Generously sprinkle sugar on top.
  10. Bake scones until pale golden and toothpick inserted into center comes out clean, about 25 minutes. Serve scones warm or at room temperature.
Notes
Source: Chowhound.
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  1. I happened to love scones very much! It has been so long I have not made it and looking at yours has made me dig out my craving again. I know this must be super delicious

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  2. Nami I think your scones look beautiful and so full of blueberries. This recipe sounds yummy with the Creme fraiche. Looks like your hubby did a great job researching. I will save this recipe to try some Sunday morning.

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  3. Eri

    I will try your recipe Nami but using full fat yogurt instead of creme fraiche. I always have yogurt handy. Hugs and Kisses my friend!

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  4. These scones look magnificent!! I can tell they are flaky, tender and bursting with blueberry flavor. I love the pretty heart plate and cup you accented your photo with as well. Where do you keep all your food props? My husband built me two pantry cupboards and I’m still running out of room. LOL! Great job Nami! :)

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  5. You’ve inspired me to make scones! hehe Asking your husband to search for a recipe is win-win. You don’t have to search for one and save time and he gets to choose what you make!

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  6. Oh my, those blueberries melting within the buttery scones are killing me. I’m getting hungry reading this post. Must go make this recipe and a good pot of coffee. Coffee or tea time anytime is good with these homemade scones. Thanks for sharing, Nami!

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  7. What a great idea, Nami. Although in our house, crème fraîche is constantly in our fridge since we love it so much in sauces etc. It has been ages since I’ve made scones so you’ve inspired me to get baking them again! They look super.

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  8. Candice

    Nami, these scones look AMAZING! I bet the scones tasted delicious too! :)
    I love the heart cup and plate. What is a dough blender?

    Thanks!

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  9. I love your scones. I’ve never made them using blueberries and the final pictures of the juicy goodness oozing out is very tempting. I bet they’re great with a hot cup of tea. :)

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  10. Nami, you are an excellent baker (once more, but I think I have to repeat it before finally you admit you excel at whatever you start doing in the kitchen). I have never tasted or prepared scones, but these look fabulous.
    I’m in awe of your return to the three posts a week. You are simply the best!

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  11. I love scones, and we hardly ever have them – I have no idea why not. Blueberries go so well in anything baked. What a great way to use your creme fraiche! Really like the second picture – you used a longish telephoto lens, yes? Love the way things look – I haven’t used that technique in ages – thanks for reminding me!

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  12. Nami-san, I would love one of your delicious scones hot out of the oven. Yum and those heart dishes are just so adorable. Love you attention to detail and the great directions for this recipe. Take care, bAM

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  13. Wow Nami, your blueberry scones look fabulous and they sure must taste so rich with the crème fraîche…I would love to have one for tomorrow breakfast :)
    Hope you are having a great week my dear!

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  14. Chowhound is a great source for recipes and information! What a great recipe and as always, you made some gorgeous scones! All those blueberries – bet they burst in the mouth and made these scones so very juicy!

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  15. Nami, what a perfect treat for that afternoon cup of tea – I love blueberries and I love scones so this recipe sounds just wonderful to me. And if you served one of your Blueberry Scones to me on that pretty plate, I would certainly eat it right away! Such beautiful photography – love the colors!

    Hope you are feeling much better now!

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  16. I have been thinking of making scones for a long time, just mere laziness…
    Your’s look so delicious Nami, I need to come out of my lazy cave and bake some of these babies!!!
    Hope you are having a wonderful week so far!!
    talk to you soon Gal!

    53
  17. Wow, Nami… I love your blog! I’m so happy that Kankana introduced us. I have to say, I’ve been quite intimidated by Japanese cooking. It always felt like the ingredients were challenging to find, the directions were complicated, or that I couldn’t make the items fit my diet. You’ve done a fabulous job here! Just subscribed. Can’t wait to see what you come up with next!

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  18. I love scones Nami but I have never cooked them with blueberries or creme fraiche. They look so gorgeous and colourful and I bet they have amazing flavour. Great twist on the typical scone xx

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  19. I’ve never tried making scones before but I absolutely love them :)Love the look and texture in your scones and with the lovely blueberries in there they must have tasted delish!!!

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  20. Oh those look lovely. I love scones. My kids often made cheese scones with their dear grandmother (just cheddar cheese in the mix … doh – I don’t bake much. You must have a HUGE kitchen to accommodate all your gadgets, Nami! Love to see a pic sometime : )

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  21. Hi Nami! Your blueberry scones look professionally baked to me:-)
    I love that you asked your husband to search for a recipe- I am definitely trying that approach with mine and will be so curious to see what he come up with:-) This is such a unique recipe, pretty with the blueberry color and lovely photos of your works of art!

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  22. お皿とか可愛い~!美味しそうですね。前のケールスープのポストも色がきれいです。まだめまいがあるので、家で休んでいますが、そんなスープ役に立ちそう。

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  23. Yes, tomorrow is Saturday, so it’s perfect time for baking some scones for breakfast! Your recipe is very unique, and I liked how your husband helped you to search for it.-)

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  24. Hi Nami, this looks wonderful for bfast!
    i always love scones and additional blueberries only makes them perfect
    The usage of creme fraiche is interesting, I should give it a try
    :)

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  25. Yanagi

    Just made these for breakfast! I didn’t have cream fraiche so I substituted the 7.5 oz of it with 1/2 half and half, 1/4 sour cream, and 1/4 plain yogurt for a total of 7.5 oz of “not cream fraiche, but close enough”. ;3 I also used white whole wheat flour and brown sugar to make it a bit healthier.
    Over all, they were so good! A great breakfast, thanks for sharing Nami!!!

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    • Thank you so much for trying this recipe, and thanks for writing the substitute you used (so others can get benefit from it. :)). I’m so happy you enjoyed these scones! :)

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  26. A I

    Hi Nami, I made these yesterday afternoon. I had trouble shaping the dough (on a floured surface) cos it was super moist & uncooperative! I ended “dropping” the dough onto the cookie sheet so they definitely didn’t look as pretty as yours. But they taste good. Will make these again. And adding the turbinado sugar made them pop with a little sweetness.
    So far I’ve made your oyakodon, teriyaki sauce, the beef with shiso garlic soy & scones. I’m enjoying trying these new recipes. Thanks again! And ps: the photography looks very professional.

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    • Hi A I! As you see in Step 8, I didn’t have problem shaping the dough. Not sure why yours were more moist – maybe blueberries were wet or not enough flour?

      Thank you so much for your kind words! I’m so happy to hear you liked my recipes and thanks for trying them!

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