For years I only every made muffins for a quick snacking or breakfast food, but a friend (an amazing baker too) enlightened me to the wonders of scones. Same one-bowl idea, quick in the oven, and a crumb that delights all palates, scones are amazing. I have tried many recipes since then depending on what ingredients I had on-hand (buttermilk recipes, no egg recipes, you name it), but this one is by far the most dependable.

Scones have a subtle different texture than biscuits since they’re less creamy/buttery. This simple scone recipe will prove that they are a dense, crumbly deliciousness. Sometimes we sugar dust the scones before baking, but the traditional treat just takes a little spreading of jam for sweetening. Dried currants as an add-on is so authentic, but dried currants are not easy to come by. Some of our favorite combinations have been lemon extract and dried blueberries, orange extract and dried cranberries, and vanilla extract and diced dried apricots.

The perfect topping to this tasty treat is the delicate addition of the crème fraiche. It takes the place of British clotted cream with a silkier texture. Crème fraiche literally makes itself on your counter, and the results couldn’t be dreamier! Pretty soon, you’ll be using crème fraiche in all sorts of recipes! I promise you’ll feel very accomplished in the kitchen and be forever grateful that you learned to make it.

Easy Scones*

• 2 1/2 cups flour

• 2 tablespoons sugar

• 4 teaspoons baking powder

• 1/2 teaspoon salt

• 1/3 cup room temperature butter

• 2 beaten eggs

• 3/4 cup heavy cream

• 3/4 cup dried currants or raisins or any dried fruit (chocolate chips would be fun)

• 1/2 teaspoon vanilla or your favorite extract

Heat oven to 375° F. In a medium bowl, combine all the dry ingredients and use your hands (a fork, two butter knives, pastry blender) to break up the butter so that the mixture resembles coarse crumbs. We mostly use the food processor and pulse until crumbly. Add the eggs, heavy cream, extract, and dried fruit at once and stir until moistened. Turn your dough onto a lightly floured surface. Form it into a ball and with floured hands, gently press it into a round or square. You may need a rolling pin. For American sized scones, cut into 8 wedges or squares (cut outs are good too, but they bake faster). For traditional scones, cut into 16 wedges, round cut-outs, or squares. Place on a parchment paper lined cookie sheet. Brush scones with milk or cream and dust with coarse sugar (optional). Bake at 375F for 15 minutes or until golden brown. Serve warm with crème fraiche and strawberry jam (lemon curd is amazing too). They freeze well.

Crème Fraiche**

• 1 cup heavy cream

• 1 tablespoon buttermilk

Combine the cream and the buttermilk and warm in the microwave or stove until lukewarm (not to exceed 90F or 32C). Pour the mixture onto a glass jar and cover lightly (so steam can escape). Let it stand at room temperature overnight (warm place – 70F) or all day (up to 24 hours) until it is has thickened. Stir, cover, and refrigerate for the flavor to develop and the crème to thicken even more. Before refrigerating, try stirring in vanilla beans (just a 1/4 teaspoon will do) for an over-the-top treat! If you’d like to try the crème sweetened, stir in powdered sugar to taste. Crème Fraiche is delicious in savory dishes too (no vanilla).

*Adapted from Home and Gardens New Baking Book

**Adapted from Super Natural Every Day, Heidi Swanson

with love. Damaris