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Vermont Creamery Crème Fraîche Scones with Cherry Compote


Vermont Creamery Crème Fraîche Scones with Cherry Compote
Celebrate the best of summer with this simple Crème Fraîche Scone recipe served with Cherry Compote from Sweet Paul. Layer tender cherry scones with spoonfuls of silky crème fraîche and bright cherry compote for a summery brunch or dessert treat.
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SCONES
  1. 2 cups all-purpose flour
  2. 1 tablespoon baking powder
  3. 4 tablespoons sugar
  4. Pinch flakey sea salt
  5. 5 tablespoons chilled, unsalted Vermont Creamery cultured butter, cubed
  6. ½ cup dried cherries
  7. 1 cup Vermont Creamery crème fraîche, plus more for dolloping
  8. turbinado sugar for sprinkling
COMPOTE
  1. 2 cups pitted fresh (or frozen, thawed) cherries
  2. ⅓ cup sugar
Instructions
  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.
  2. 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.
  3. Stir in crème fraîche and dried cherries until a dough forms.
  4. Cover dough with plastic wrap and allow to rest in the refrigerator for 30 minutes.
  5. Pre­heat oven to 425°F while your dough is resting.
  6. Remove the dough from the fridge and roll it out onto a lightly floured surface to about a ¾-inch 
thickness.
  7. Use a biscuit cutter to cut out circles of dough. If you prefer a wedge-shaped scone, use a knife to shape your dough.
  8. Place rounds or wedges on an ungreased, parchment-lined baking sheet. Bake until scone tops are light brown, 12 to 15 minutes.
  9. Cool on wire rack for at least 10 minutes.
  10. While the scones are still warm, carefully split them in half and add a dollop of crème fraîche and a 
scoop of cherry compote.
  11. Top with the other half of your scone and serve immediately.
Adapted from Vermont Creamery
Adapted from Vermont Creamery
culture: the word on cheese https://culturecheesemag.com/

Vermont Creamery & Sweet Paul

Vermont Creamery friend Paul Lowe—a.k.a. Sweet Paul—embraces his grandmother's motto, "fullkommenhet er kjedelig," which means "perfection is boring." Through his blog and magazine of the same name, Sweet Paul inspires readers to "chase the sweet things in life" with creative and visually stunning ideas that are not weighed down with impossible recipes or projects.