Creme Frâiche Scones

By CheeseDiva

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 4 tablespoons sugar
• Pinch flakey sea salt
• 5 tablespoons chilled, unsalted Vermont Creamery cultured butter, cubed
• 1/2 cup dried cherries
• 1 cup Vermont Creamery crème fraîche, plus more for dolloping
• turbinado sugar for sprinkling
• 2 cups pitted fresh (or frozen, thawed) cherries
• &frac13 cup sugar

Details

Servings 1
Adapted from culturecheesemag.com

Preparation

Step 1

For the compote, place the fresh cherries and sugar in a small saucepan and bring to a boil. Let it simmer for 10 minutes stirring once in a while. Take it off the heat and set it aside to cool a bit.
Mix the first 4 dry ingredients in a bowl and use your fingers to incorporate the butter into the flour until it’s the consistency of breadcrumbs.
Stir in crème fraîche and dried cherries until a dough forms.
Cover dough with plastic wrap and allow to rest in the refrigerator for 30 minutes.
Pre­heat oven to 425°F while your dough is resting.
Remove the dough from the fridge and roll it out onto a lightly floured surface to about a ¾-inch 
thickness.
Use a biscuit cutter to cut out circles of dough. If you prefer a wedge-shaped scone, use a knife to shape your dough.
Place rounds or wedges on an ungreased, parchment-lined baking sheet. Bake until scone tops are light brown, 12 to 15 minutes.
Cool on wire rack for at least 10 minutes.
While the scones are still warm, carefully split them in half and add a dollop of crème fraîche and a 
scoop of cherry compote.
Top with the other half of your scone and serve immediately.