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 multi-tasking, right?). He then responded with this Blueberry Creme Fraiche Scones recipe.
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 at 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 as I did, try making some homemade scone for afternoon tea time or breakfast. Enjoy!
Blueberry Creme Fraiche Scones
- 2 cups all-purpose flour (plain flour)
- ¼ cup sugar
- 2 tsp baking powder
- ½ tsp Diamond Crystal kosher salt
- 6 Tbsp unsalted butter (¾ stick; chilled)
- 1 ½ cup blueberries (picture shows 2 cups, but I just needed 1 ½ cup)
- 1 large egg (50 g each w/o shell)
- 1 large egg yolk
- 7.5 oz crème fraîche
- 1 ½ tsp pure vanilla extract
- white sparkling sugar (for sprinkling; I did not have it today)
- Gather all the ingredients. Preheat oven to 350°F (177ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
- Whisk the flour, sugar, baking powder, and salt in a large bowl to blend.
- Cut butter into small pieces.
- Add the butter in the bowl and rub in butter with fingertips until mixture resembles fine meal.
- Whisk eggs, crème fraîche and vanilla.
- Gently stir crème fraîche mixture into flour mixture (dough will be very moist).
- Add the blueberries and mix well.
- Turn dough out onto generously floured work surface. Divide dough in half. Press each half into a 6-inch (15 cm) round, about ½ inch (1.3 cm) thick. Cut each round into 6 wedges.
- Transfer wedges to the baking sheet, spacing 1 inch (2.5 cm) apart. Generously sprinkle sugar on top.
- Bake scones until pale golden and toothpick inserted into center comes out clean, about 25 minutes. Serve scones warm or at room temperature.
- To maximize the shelf life of scones, cover with foil or plastic wrap or place in a plastic bag to prevent drying out. Properly stored, freshly baked scones will last for about 1 to 2 days at normal room temperature.