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!
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Blueberry Creme Fraiche Scones
Ingredients
- 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)
Instructions
- 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 Store
- 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.
[…] Blueberry Crème Fraîche Scones […]
Hi Nami!
Thank you for the recipe, i love scones! I’ve tried scones in London and in Japan and they were quite different from each other. In London they were very crumbly and moist and tends to fall apart and in Japan ( in all kind of bakeries, cafe (these from Starbucks- amazing) and other shops that i tried) they were so soft and in different texture, more like a sweet roll/bun. do you know how they make in japan? I really want to recreate it at home! do you know if they use yeast in the scones in japan?
what make the Japanese pastries so soft?
thank you so much! 🙂
Hi Michal! I’m not too sure how Japanese bakeries make in Japan. I think ingredients are simply different and that’s probably one of the reasons. I don’t think yeast is included in typical Japanese style scorn recipe though. But I am not familiar with the difference in UK vs Japan as I never compared with each other…. Sorry…. maybe Japan has more moist content?
Can I use frozen blueberries? If so, should I follow the same amount and instruction. Thanks
Hi Christina! Have you seen this article? The tip is very helpful. 🙂
http://blog.kingarthurflour.com/2013/09/08/too-blue-the-secret-to-baking-with-frozen-blueberries/
Hi Nami,
How many gram is a cup specified in your ingredient list? e.g. flower, sugar and berries
Thanks
Hi Denise! Ah this is one of those old recipes that I didn’t list grams (now all my recipes do). I am so sorry. 2 cup flour = 240 grams. 1/4 cup sugar = 50 gram… I’ll add and edit the recipe now.
Hi Nami
May I know what is creme fraiche?
Hi Minn! Hope this information is helpful:
http://www.thekitchn.com/whats-the-difference-between-sour-cream-and-crme-frache-203467
https://en.wikipedia.org/wiki/Cr%C3%A8me_fra%C3%AEche
I must have made these scones for about a dozen times by now – and they are still my all time favourites!!
Hi Babsi! I’m so happy to hear that! Thank you so much for your kind feedback. Your comment just made my day! 🙂
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.
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!
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!!!
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! 🙂