Crème Fraiche Cherry Scones with White Chocolate Glaze

Take your scones from ordinary to extraordinary with California grown cherries and locally made Cowgirl Creamery Crème Fraiche.

  • Serves: 16 scones
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes


  • 2-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 1/2 cup unsalted butter
  • 3/4 cup Cowgirl Creamery Crème Fraiche
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 to 1-1/2 cups cherries, pitted and cut into quarters
  • 8 oz. white chocolate, roughly chopped
  • 1/4 cup heavy cream


  1. Preheat oven to 375*F.

  2. In a medium bowl, whisk together flour, sugar, baking powder and salt. Cut in cold butter cubes with a pastry blender or fork until mixture resembles coarse crumbs.

  3. Place flour mixture into the freezer for 10 minutes.

  4. While the flour mixture chills, grab a separate bowl and whisk together crème fraiche, egg and vanilla extract until smooth. Stir into flour mixture until just moistened - don't over mix! Gently fold in cherries.

  5. Turn dough onto a lightly floured surface and very gently kneed until it comes together to form a ball of dough. Divide dough in half and pat each half into a 7-inch circle.

  6. Place the two dough circles 2 inches apart on a large ungreased baking sheet. Score each half into 8 wedges, but do not separate. Bake 25-30 minutes or until scones are lightly browned. Cool completely before drizzling with white chocolate glaze. Enjoy!

  7. TO MAKE GLAZE: Bring about an inch of water to a simmer in a medium sauce pan. Place chopped white chocolate and heavy cream in a heat proof bowl and set over simmering water. Continue to stir the chocolate and cream until it's smooth and completely melted. *Do not walk away, white chocolate can easily burn if left unattended.

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