Crème Fraîche Scones with Cherry Compote 12 servings 20 min prep time 1 hr 20 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Crème fraîche lends a delicious tang to these classic, butter scones. We’ve topped them with one of our favorite summer fruits — cherries — but you can swap fruits or mix and match to suit your taste and season. Finished with a dollop of crème fraîche, these scones are a fit for the breakfast table or dessert menu. From our friends at Sweet Paul. IngredientsCompote2 cups pitted fresh cherries, or frozen, thawed 1/3 cup sugar Scones2 cups all-purpose flour 1 tablespoon baking powder 4 tablespoons sugar pinch flakey sea salt 5 tablespoons cold cubed 1/2 cup dried cherries 1 cup Vermont Creamery Crème Fraîche turbinado sugar for sprinkling Directions STEP 1 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. STEP 2 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. STEP 3 Cover dough with plastic wrap and allow to rest in the refrigerator for 30 minutes. STEP 4 Meanwhile, heat oven to 425°F while your dough is resting. STEP 5 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. STEP 6 Bake 12-15 minutes or until scone tops are light brown. Cool on wire rack for at least 10 minutes. STEP 7 While the scones are still warm, carefully split them in half, add a dollop of crème fraîche, and a scoop of cherry compote. STEP 8 Top with the other half of your scone and serve immediately. Sweet Paul Sweet Paul Full of easy-yet-elegant recipes, stylish crafts, and entertaining ideas, Sweet Paul embraces his grandmother's motto "fullkommenhet er kjedelig," which means "perfection is boring." Through his blog and magazine of the same name, Sweet Paul inspires readers to "chase the sweet things in life" with creative and visually stunning ideas that are not weighed-down with impossible recipes or projects. Related Recipes Blueberry Lemon Muffin with Crunchy Streusel Topping Mascarpone Fresh Fruit Tart Waffles Topped with Maple Goat Cheese and Mint French “Tarte aux fraises” Butter Pie Crust Strawberry Mascarpone Tart