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
-
1/3 cup plus 1/4 cup sugar, divided
-
2 cups all-purpose flour
-
1 tablespoon baking powder
-
pinch flaky sea salt
-
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat, cubed
5 tablespoons
-
Vermont Creamery Crème Fraîche, plus additional for topping
1 cup
-
½ cup dried cherries
-
turbinado sugar for sprinkling
Directions
- Place fresh cherries and 1/3 cup sugar in small saucepan. Bring to a boil. Reduce heat; simmer, stirring occasionally, 10 minutes. Remove from heat; let cool.
- Combine flour, 1/4 cup sugar, baking powder, and salt in bowl. Using your fingers, incorporate butter into flour mixture until consistency of breadcrumbs. Stir in 1 cup crème fraîche and dried cherries until dough forms.
- Cover dough with plastic wrap; refrigerate for 30 minutes. Meanwhile, heat oven to 425ºF.
- Roll out dough on lightly floured surface to 3/4-inch thickness. Use biscuit cutter to cut dough rounds. (If you prefer a wedge-shaped scone, use knife to shape dough.) Place rounds or wedges on parchment-lined ungreased baking sheet.
- Bake 12-15 minutes or until scone tops are light brown. Cool on wire rack 10 minutes.
- Carefully split warm scones in half; add dollop of crème fraîche, and scoop of cherry compote.
- Top with the other half of scone. Serve immediately.
