Blueberry Crème Fraîche Scones
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1/4 cup sugar
- 1/2 tsp. salt
- 2 cups all purpose flour
- 2 tsp. baking powder
- 6 tbsp. (3/4 stick) chilled unsalted butter
- 1 1/2 cup blueberries (picture shows 2 cups but i just needed 1 1/2 cup)
- 1 egg plus 1 yolk
- 7.5 oz. crã¨me fraã®che
- 1 1/2 tsp. vanilla extract
- sugar (demerara/turbinado sugar) for sprinkling (i
- Carbohydrate 15.8036137652924 g
- Cholesterol 0 mg
- Fat 0.202955595465686 g
- Fiber 0.559163385137786 g
- Protein 2.13931765424545 g
- Saturated Fat 0.0321001196910014 g
- Serving Size 1 1 piece (24g)
- Sodium 1211.60169843472 mg
- Sugar 15.2444503801546 g
- Trans Fat 0.0673067025779062 g
- Calories 75 calories
Preheat oven to 350°F.Whisk the flour, sugar, baking powder, and salt in a large bowl to blend.Cut butter into small pieces.Add the butter in the bowl and rub in butter with fingertips until mixture resembles fine meal.Whisk eggs, crème fraîche and vanilla.Gently stir crème fraîche mixture into flour mixture (dough will be very moist).Add the blueberries and mix well.Turn dough out onto generously floured work surface. Divide dough in half. Press each half into 6-inch round about ½ inch thick. Cut each round into 6 wedges.Transfer wedges to baking sheet, spacing 1 inch apart. Generously sprinkle sugar on top.Bake scones until pale golden and toothpick inserted into center comes out clean, about 25 minutes. Serve scones warm or at room temperature.
