This is the first year (I think in my entire life) where I’m not home with my family for Easter. 2020 is a weird year. I was feeling pretty sad about it (and still am, to be honest), but decided that I would make the best of it, so Madison and I are having a little Easter brunch of our own!
We exchanged Easter bags, because we don’t have baskets, and I’ve already started my chocolate consumption for the day. For brunch, I made scones, supplemented with mimosas in fancy glasses, of course. Next up: painting rocks (instead of dying eggs)!
Maybe it’s not French toast casserole and goop and hanging out with all my cousins, but it’s pretty good, given the circumstances.
And, I’m getting this recipe up early enough for you to make scones, too!
Start by whisking together the flour, sugar, baking powder and salt in the bowl of a stand mixer.
Add the butter and beat on low with the paddle attachment for 3 minutes, until coarse in texture with pea-sized chunks.
You’ll notice in the pictures above one of my COVID-19 purchases – the paddle attachment with a built in spatula on one side. It’s awesome! Definitely worth $30, and reduces the frequency of having to scrape the sides and bottom of the bowl.
Next, whisk together the egg and creme fraiche in a large liquid measuring cup.
Slowly pour the mixture into the dry ingredients while the mixer is running on low, and beat until the dough starts to clump together.
Sprinkle another tablespoon of sugar on the counter and turn out the dough. Knead briefly until dough comes together and incorporates all of the flour.
Press the dough into a 9-inch cake pan lined with plastic wrap and sprinkled with flour. This gives it a nice round shape with clean edges.
Use the plastic wrap to pull the dough out of the pan and onto the counter. Use a bench scraper or knife dusted in flour to cut into 8 wedges, pizza style.
Transfer to a baking sheet lined with parchment paper or a Silpat. Sprinkle each wedge with a teaspoon of demara sugar.
Bake at 375°F for 15 minutes. Remove from oven and allow to cool 10 minutes on pan before transferring to wire rack to cool further.
Eat these warm for maximum happiness. Store them in an airtight container if you can’t eat them all at once.
Creme Fraiche Scones
- 2 cups (9 ounces) flour, plus more for dusting
- 1/3 cup (2.35 ounces) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter, cold and cut into pieces
- 1 cup (8 ounces) creme fraiche, cold
- 1 egg, cold
- 2 tablespoons demara sugar
- In the bowl of a stand mixer, whisk together the flour, granulated sugar, baking powder and salt.
- With the mixer on low speed, use the paddle attachment to beat in the butter all at once for about 3 minutes, until texture is coarse and butter is pea-sized balls.
- In a large liquid measuring cup, whisk together the creme fraiche and egg.
- Slowly pour liquid ingredients into dry ingredients with mixer running on low speed, beating until dough starts to come together.
- Sprinkle 1 tablespoon of flour on a surface. Turn out dough and knead briefly until all flour incorporated.
- Press dough into a 9-inch round cake pan lined with plastic wrap and sprinkled with flour.
- Use plastic wrap to pull dough out and back onto surface. Cut into 8 wedges.
- Place wedges on a baking sheet lined with parchment paper. Sprinkle each wedge with about 1 teaspoon of demara sugar.
- Bake at 375°F for 15 minutes. Remove from oven and allow to cool for 10 minutes on pan.