Crème Fraîche Scones with Cherry Compote
Servings:
12
prep time:
20 mins
cook time:
1 hour 0 mins
Total time:
1 hour 20 mins
Ingredients
-
2 cups pitted fresh cherries, or frozen, thawed
-
⅓ cup sugar
-
2 cups all-purpose flour
-
1 tablespoon baking powder
-
4 tablespoons sugar
-
pinch flakey sea salt
-
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
5 tablespoons cubed
-
½ cup dried cherries
-
Vermont Creamery Crème Fraîche
1 cup
-
Turbinado sugar for sprinkling
Directions
- Place cherries and sugar in small saucepan. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Remove from heat and set aside to cool
- Combine flour, sugar, baking powder, and salt in bowl. Using your fingers, incorporate the butter into flour mixture until it's the consistency of breadcrumbs. Stir in crème fraîche and dried cherries until dough forms
- Cover dough with plastic wrap and allow to rest in the refrigerator for 30 minutes. Meanwhile, heat oven to 425º while your dough is resting
- Roll out dough on lightly floured surface to about a 3/4-inch thickness. Use a biscuit cutter to cut rounds of dough. If you prefer a wedge-shaped scone, use a knife to shape your dough. Place rounds or wedges on a parchment-lined, ungreased baking sheet
- Bake 12-15 minutes or until scone tops are light brown. Cool on wire rack for at least 10 minutes
- While the scones are still warm, carefully split them in half, add a dollop of crème fraîche, and a scoop of cherry compote
- Top with the other half of your scone and serve immediately.
