Scones to me have always been a whatever kind of pastry. Indifference is the best word I could use to describe my feelings towards them. They tend to be dry and crumbly, like cardboard in baked good form. Well, say goodbye to all your preconceived notions about scones because this recipe breaks the mold. It reminds me of eating a denser cake-like pastry. The tang from the creme fraiche with the crunchy sugar on top is seriously amazing. And the best part is that this recipe is made start to finish, including baking time, in under 30 minutes.
I had the privilege of being introduced to this recipe as I was part of the launch team for Michelle Lopez’s (of Hummingbird High) book, Weeknight Baking. This book is chock full of helpful tips for experienced bakers or the perfect companion for the beginner baker. The recipes are geared towards folks with busy schedules who still want the ability to bake amazing recipes. The recipes can either be made in less than 30 minutes, or in periods of less than 30 minutes over the course of a couple days. The book has already been a hit all over the internet, so when I was searching out the recipe I would bake first I wanted to showcase a recipe that hasn’t been made as much yet and I am so glad I chose these scones. I only added berries because I had a couple of things in the pantry that I wanted to use up, but these would still be perfect without any additions. I have been eating them for the last three days every morning with coffee and I regret nothing! This book would make the perfect gift for the seasoned or aspiring baker in your life!
Recipe by Michelle Lopez in her book Weeknight Baking.
These are honestly the best scones I’ve ever had! So easy to make and extremely tender and moist. I added mixed berries, but you could easily add chocolate, a different fruit, or just keep them plain!
- 2 cups (9 ounces) all purpose flour, plus more for dusting
- 1/3 cup (2.35 ounces) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 4 tablespoons (2 ounces) very cold unsalted butter, cut into 1-inch cubes
- 1/2 cup dried blueberries (optional)
- 1/2 cup freeze dried raspberries (optional)
- 1 cup (8 ounces) very cold creme fraiche
- 1 very cold large egg
- 2–3 tablespoons sanding sugar (also known as sparkle sugar) or other coarse sugar like raw or demerara
- Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a half sheet pan with parchment paper. Line an 8-inch round cake pan with plastic wrap.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Beat on low until just combined, about 15 seconds. Add the butter and mix on low until the mixture has the texture of coarse meal, with pea sized pieces of butter throughout, about 3 minutes.
- In a large liquid measuring cup, whisk together the creme fraiche and egg until smooth. If you are adding berries to your scones, add them to the mixture now. With the mixer running on low, add the creme fraiche mixture to the bowl. Beat until the dough clumps around the paddle or sides of the bowl, about 1 minute. Turn the dough out onto a lightly floured surface and gently knead into a rough ball. Place the dough in the center of the cake pan lined with plastic wrap and gently press the dough to the edges of the pan (this ensures perfectly sized scones every time). Using the plastic wrap, carefully lift the dough out of the pan and transfer to a cutting board. Cut the dough into 8 evenly sized wedges. Place the wedges on the prepared sheet tray at least a couple of inches apart. Sprinkle the tops of the scones with the sanding sugar.
- Bake for 15 minutes, or until the scones have almost doubled in size and are lightly browned on the bottom. Cool the scones on the pan on a wire rack for 10 minutes. Serve the scones warm or at room temperature. The scones can be stored in an airtight container or a zip-top bag on the counter for up to 2 days.
Keywords: baking, brunch recipes