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Print this Recipe    Creme Fraiche

Creme Fraiche Scones

2 cups white cake flour or whole-wheat pastry flour
1 tablespoon sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups creme fraiche

Preheat the oven to 425F. In a medium bowl, combine the flour,
sugar, baking powder, and salt. Cut in the creme fraiche with a
fork or a heavy-duty electric mixer until the mixture resembles a
sticky, yet cohesive dough.

Turn the dough out onto a lightly floured surface and knead gently
until the dough holds together, about 6 times. Divide the dough
into two equal parts and pat each into a 1" thick round about 6"
in diameter. With a knife, cut each round into quarters. Cut out
the scones with a 2" biscuit cutter to make 12-14 scones.

Place the scones about 1" apart on a greased or parchment lined
baking sheet. Bake in the preheated oven until crusty and golden
brown, 15-18 minutes. Serve immediately.

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