Blueberry Crème Fraîche Scones
⏱️ Prep: 20 min🍳 Cook: 25 min
Ingredients
| 2 cups | 480 ml | all purpose flour |
| ¼ cup | 60 ml | granulated sugar |
| 2 tsp | 10 ml | baking powder |
| ½ tsp | 2.5 ml | Kosher salt |
| 6 Tbsp | 90 ml | unsalted butter (chilled) |
| 1½ cup | 360 ml | blueberries |
| 1 | large egg | |
| 1 | large egg yolk | |
| 7.5 oz | 215 g | crème fraîche |
| 1½ tsp | 7.5 ml | vanilla extract |
| — | White sparkling sugar (for sprinkling) |
Instructions
- Gather all the ingredients. Preheat oven to 350°F.
- 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 6-inch round about 1/2 inch thick. Cut each round into 6 wedges.
- Transfer wedges to baking sheet, spacing 1 inch 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.
Recipe Notes Source: Chowhound.