Blueberry scones made with creme fraiche are amazing for breakfast or tea. The pastry is heavenly and not too sweet. With this tried and true technique yours will turn out perfect every time.
When we were snow bound a few weeks ago, I experimented with different techniques for scones. I love scones as long as they’re not covered in thick icing. A little glaze is OK, but I don’t want something overly sweet for breakfast.
The scone is just the thing, biscuit like but lighter. I especially like adding fruit as it adds some sweetness without added sugar. I had one packet of frozen blueberries left from last summer so I added them, can’t wait for fresh ones to get here. If using frozen blueberries don’t thaw them.
Ingredients
2 ¼ cups flour
1 tablespoon baking powder
2 tablespoons sugar
½ teaspoon salt
12 tablespoons butter, cut into 1/2 inch pieces
½ cup creme fraiche
1 teaspoon vanilla
1 egg
1 cup frozen or fresh blueberries
heavy cream
Instructions
- Preheat oven to 400º. Stack 2 baking sheets together and line the top one with parchment paper.
- In the bowl of a food processor, add flour, baking powder, sugar and salt. Process until combined. Add cold butter and process until you have pea size pieces.
- In a measuring bowl, whisk together the creme fraiche, vanilla and egg. Add to flour mixture and process just until combined.
- Transfer to a floured surface and knead until it just comes together. Pat into a 12 inch square. Fold the dough into thirds like you are folding a letter. Then fold dough into thirds again making a square. Place in freezer for about 10 minutes. (You can refrigerate this overnight at this point)
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For full recipes : www.butterandbaggage.com