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Triple Berry Creme Fraiche Scone recipe

Triple Berry Crème Fraîche Scones

  • Author: Anita Parris Soule | Cook on a Whim
  • Prep Time: 20 minutes plus chilling
  • Cook Time: 35 minutes
  • Total Time: 55 minutes plus chilling
  • Yield: 12 large scones 1x
  • Category: scones
  • Method: baking

Description

These Triple Berry Crème Fraîche Scones are thick, soft, and packed with sweet, juicy berries. Perfect for Mother’s Day or any special breakfast or brunch.


Scale

Ingredients

Crème Fraîche:

  • 2 cups Heavy Cream
  • 1/4 cup cultures buttermilk

Scones:

dry mixture:

  • 3 cups all-purpose flour, plus more for dusting
  • 1/3 cup granulated sugar
  •  2 tablespoons baking powder (I use aluminum-free baking powder)
  • 1/4 teaspoon salt
  • 2 sticks (1/2 pound) unsalted butter, diced into very small cubes and kept very cold

berries: 

  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup diced strawberries

wet mixture:

  • 1 cup crème fraîche (you could use full fat sour cream or full fat greek yogurt as well)
  • 24 tablespoons heavy cream, plus more for brushing
  • seeds from 1 vanilla bean
  • 1 teaspoon vanilla extract
  • 1 egg

Glaze:

  • 1 cup powdered sugar
  • seeds from 1 vanilla bean
  • 1 teaspoon vanilla extract
  • 1/2 cup crème fraîche (again, you could use full fat sour cream or full fat greek yogurt)
  • 24 tablespoons cream, milk, or half and half (you might need a bit more to get the right consistency)

 


Instructions

If you are making your own crème fraîche:
  • It’s as simple as mixing 2 cups heavy cream with 1/4 cup buttermilk in a large mason jar. Give it a good shake and leave in a warm place for 24 hours.
  • I used Horizon Organic Heavy Cream and Lucerne cultured low fat buttermilk.
  • I left mine next to my coffee pot which is basically always on. It took 24 hours for the cream to thicken, but it was well worth the wait. It thickens more in the fridge.

To make the Triple Berry Crème Fraîche Scones:

  • Whisk the crème fraîche, cream, vanilla seeds, vanilla extract, and egg in a large, spouted measuring cup and set aside.
  • In a large mixing bowl, stir together the flour, granulated sugar, baking powder, and salt. With a pastry cutter or your fingers, cut the cold butter into the flour mixture. Keep going until the mixture resembles crumbs.
  • add berries to flour mixture and toss gently to evenly disperse
  • Pour the cream mixture into the flour mixture slowly while gently stirring the dry ingredients with a fork just until it comes together. It’s ok if there are a few dryer patches of dough, but if you have a lot of dry flour, add a bit more cream about a tablespoon at a time as you keep stirring until you have a mostly moist, cohesive dough.
  • Turn the dough onto a floured surface and lightly press it together until it forms a rough square. Cut dough in half and stack one half on top of the other. Press back into a rough square. Repeat this process two more times. The stacking process creates perfect, flaky layers. I do this same trick when I make biscuits. You can even plop a few extra berries in between the layers if you want.
  • A metal bench scraper is incredibly useful for the cutting and stacking, also for transferring the scones to the baking tray. If you make a lot of biscuits, bread, or scones, I urge you to get one.
  • Use your hands or a rolling pin to roll into a square about 8×8 inches and about an inch thick.
  • Cut square into 12 even square-ish pieces. Some will be a bit more rectangular, but that’s ok.
  • Place cut scones onto a parchment lined baking sheet about 1.5-2 inches apart. I was able to get all of mine onto a standard half sheet pan. They don’t spread much, but they do rise.
  • Brush tops with cream and sprinkle with coarse or granulated sugar. I actually prefer granulated because I don’t like super crunchy scones. Totally up to you. You could even use demerera if you have it.
  • Place pan in freezer for at least 30 minutes before baking. This is a trick I’ve learned from several scone-making experts, and it really makes a difference. It just helps the flour hydrate and the butter chill back down which results in the fluffiest, flakiest scones.
  • Here’s the cool thing though: You can leave that tray in the freezer all night and bake yourself some fresh scones the next day. You can freeze them, transfer to plastic bags or a freezer-safe container and have scones anytime your heart desires. Yep, pretty cool.
  • When you’re ready to bake, preheat oven to 400 degrees F.
  • Bake scones for 25-35 minutes until tops are crackled and golden brown and dough is cooked through. If baking from overnight frozen, you’ll definitely need the longer baking time. You might have to peel the top of one back to double check. The dough should look moist, but not wet. All ovens are different, so just keep an eye on them and don’t be afraid to lift the lid on one to check. You can just eat that one before anyone notices.
  • Allow to cool completely before glazing. (Or dig in while they’re still warm like we do! You can always serve some glaze alongside.)

Vanilla Bean Crème Fraîche Glaze

  • While scones are baking, make the glaze by combining all glaze ingredients in a bowl or spouted measuring cup. Whisk to combine. You should have a not too thick, not too thin, pourable consistency that won’t all just slither off the scones. I describe it as the consistency of cool honey.
  • Drizzle glaze over cooled scones and dig in!

Keywords: scones, berry scones, overnight scones, scones blueberry, scones raspberry, scones strawberry, scones creme fraiche

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