Blueberry Crème Fraîche Scones

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  • Blueberry Crème Fraîche Scones on a plate and a cup of coffee.

    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 on a plate.
    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 on a baking wire rack and plate.

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    Blueberry Creme Fraiche Scones |
    Blueberry Crème Fraîche Scones
    Prep Time
    20 mins
    Cook Time
    25 mins
    Total Time
    45 mins
    Homemade blueberry scones with Crème Fraîche and fresh blueberries, perfect for breakfast or tea time. 
    Course: Dessert
    Cuisine: American, Japanese
    Keyword: biscuit, scone
    Servings: 12 pieces
    • 2 cups all purpose flour (2 cups = 240 g)
    • ¼ cup sugar (¼ cup = 50 g)
    • 2 tsp baking powder
    • ½ tsp salt (kosher or sea salt; use half if using table salt)
    • 6 Tbsp unsalted butter (6 Tbsp = ¾ stick = 85 g) (chilled)
    • cup blueberries (1½ cups = 225 g) (picture shows 2 cups, but I just needed 1 ½ cup)
    • 1 large egg
    • 1 large egg yolk
    • 7.5 oz crème fraîche (7.5 oz = 212 g)
    • tsp pure vanilla extract
    • White sparkling sugar (for sprinkling) (I did not have it today)
    1. Gather all the ingredients. Preheat oven to 350°F.

      Blueberry Creme Fraiche Scones Ingredients
    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 1/2 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.
    Recipe Notes

    Source: Chowhound.


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