creme fraiche {blueberry scones}

i wish you could smell my house right now.  buttery, floury, sugary, warm – the emanations of scones in the oven.  such a heavenly and comforting scent.  it makes even our mid-renovation kitchen feel glowy and wholesome and good.

instead of being at work today, my cough/cold germs and i are at home, filling the hours with the kind of non-demanding, pleasure-filled tasks that are normally reserved for weekends and evenings (one of the blessings of being sick, i suppose).  my wrists needed a break from crocheting, so my thoughts turned to baking (as they so often do).  i didn’t want anything overly sweet.  or chocolatey.  or involved.  then i remembered i had a tub of creme fraiche in the fridge.

creme fraiche is one of the many culinary treasures i encountered (and immediately loved – along with cream tea, egg and cress sandwiches, bakewell tarts, eccles cakes, greengrocers and ribena) when i lived in the UK.  i’ve been stumbling over recipe after recipe calling for it lately.  sadly, but understandably, it is one of those elusive ingredients that just isn’t stocked in a rural grocery store.  when i discovered it gracing the dairy shelf of the nearest ‘big city grocery store’, i was thrilled…until i got home and couldn’t find even one of those oh so promising sounding recipes.  does this ever happen to you?  it’s a common theme for me.  wonton wrappers, walnut oil, asafoetida, harissa paste and, most recently, creme fraiche – they all held such allure at the time of purchase, until i got them home and couldn’t think of one single thing to do with them.

so this afternoon i decided it was necessary to find a use for this tub of creme fraiche and came across a recipe that wooed me right away – the aforementioned blueberry scones.  i love a good scone and loathe a bad one.  even lashings of butter can’t rescue a dry and flavourless puck of a scone.  despite temptation, i didn’t mix in any lemon zest for zing or adorn their tops with coarse sugar – i just dutifully followed the rather plain sounding recipe, and i’m glad i did.  i think the creme fraiche gives these a deeper and more unique flavour than your standard cream or milk enriched scone.  an IDS approved scone would be thicker and shaped more tidily (i have only myself to blame for the sloppiness), but there is something quaint and pleasing about these simple and flavourful little triangles – they are a perfectly lovely accompaniment to a spoonful of blueberry apple butter and a brit-worthy cuppa on a sniffly afternoon.  enjoy!

•  •  •

blueberry scones (posted by ‘howchow’ on chowhound, 2007)

2 cups  all-purpose flour
1/4 cup  sugar
2 tsp  baking powder
1/2 tsp  salt
blueberries (no measure was given – i used about 3/4 cup frozen wild blueberries – thawed)
6 tbsp  cold butter, cut into pieces
1 egg + 1 egg yolk
7.5 oz  creme fraiche
1 1/2 tsp  vanilla

•stir flour, sugar, baking powder and salt together. blend in butter until it resembles fine meal.  in a separate bowl whisk the egg + yolk, creme fraiche and vanilla together.  gently stir this and the blueberries into the flour mixture (i did the mixing of the butter into the flour and the wet into the dry in my stand mixer, much like when making pie crust).  the dough will be sticky and a little on the wet side.

•bring dough together on a well-floured surface (this is always a clean dish towel for me).  with floured hands, divide dough in half.  pat each half into a disc about 1/2″ thick/6″ in diameter (i would leave them a little thicker next time).  cut each disc into 6 pieces and place pieces 1″ apart on a cookie sheet (i always use parchment).  bake at 350°f for 25 minutes until golden and a toothpick inserted comes out clean (mine only needed 20 minutes).  serve warm or at room temperature.


Filed under baking, crocheting

22 responses to “creme fraiche {blueberry scones}

  1. These look great! I love a scone, and you’re totally right, the dry ones are abysmal! I’ll give these a try!

  2. Now I’ll carry around the recipe until I find creme fraiche only to lose it when the tub comes home 🙂 Thanks for this virtual waft of yum.

  3. bellegroveatportconway

    I am getting ready to open a bed and breakfast on a very historic property in Virginia. (it’s where James Madison was born) One of the events we are going to offer is an Afternoon Tea. So I am so glad I came across your blog! Thanks for the great post!

  4. I also lived in the UK and found many culinary delights that are hard to find back here in California. Unfortunately, I seemed to move back with lactose intolerance, so scones are off the menu. But in my mind, I helped myself to one of yours and they were delicious! 🙂

  5. They look lovely and sure they taste just as good! Thanks for sharing 😉

    • i can confirm that they were! the crisp edges softened on day two, which was disappointing, but they tasted even creamier and more delicious. i’m a convert to creme fraiche for scones.

  6. mom

    Just saw some creme fraiche the other day in a somewhat IDS supermarket. I knew I had seen recipes for it at some point but sure couldn’t think of any of them then so passed it up. Those scones sure look good though so I’ll give them a try. What’s the calorie count for these tasties? Never even heard of some of those other ingreds you have on hand.

    • i think you’d like the scones.
      let’s see, the creme fraiche was full fat – 6g per 15mL, and about 200mL were used…for 12 scones it works out to about 6g fat per scone (just from the creme fraiche)…it’s probably best that we don’t work out the fat and calories!!

      • mom

        Hi Karen;
        Got the creme fraiche and made the scones. They were g reat – lighter than the usual and wonderful flavour. Too bad they don’t taste as wonderful on the 3rd day and so on. Maybe they would be better if frozen soon after baking and then thawed and warmed. Creme fraiche actually tastes pretty good too.

      • i’m glad you liked them, mom! they definitely taste best fresh – i bet you’re right about freezing them.

  7. These scones look yummy I am definitely going to try and make them. They are on my list of recipes to have a go at. Thank you

  8. Rachel Weise

    Those look delicious! I love creme fraiche. (there is a HILARIOUS south park episode about creme fraiche, if you are into south park, that might be worth checking out). Thanks for stopping by suitsandaprons!

  9. Try adding mini chocolate chips to the recipe…yum.

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