• Cranberry Studded Creme Fraiche Scones

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Cranberry Studded Creme Fraiche Scones


Bon Appétit, December 1998


Active time: 45 min Start to finish: 4 hr


Makes 12.

2 cups all purpose flour
1/4 cup (packed) golden brown sugar
2 tsps baking powder
1 tsp ground cinnamon
1/2 tsp salt
6 tbsps (3/4 stick) chilled unsalted butter, cut into pieces
2/3 cup dried cranberries (about 3 1/2 ozs)
2 large

Cooking Instructions
Step 1 Preheat oven to 350F. Whisk first 5 ingredients in large bowl to blend. Rub in butter with fingertips until mixture resembles fine meal. Mix in cranberries.
Step 2 Separate 1 egg; place white in small bowl and reserve. Place yolk in medium bowl. Whisk whole egg, crШme frache and vanilla into yolk. Gently stir crme frache mixture into flour mixture (dough will be very moist). 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. Beat reserved white until foamy; brush over wedges. Sprinkle with sugar. Transfer wedges to baking sheet, spacing 1 inch apart.
Step 3 Bake scones until pale golden and toothpick inserted into center comes out clean, about 25 minutes. Serve scones warm or at room temperature.