Breakfast Scones with Fresh Cherry Compote - Crème Fraîche for Breakfast - Day 25 of 30 #CremeFast

Breakfast Scones w/ Fresh Cherry Compote

Makes: 10–12 scones
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Ingredients:
For the scones:

• 2 cups all-purpose flour   
• 1 tablespoon baking powder   
• 4 tablespoons sugar   
• Pinch of flakey sea salt   
• 5 tablespoons chilled, unsalted Meadow Butter, cubed   
• ½ cup dried cherries   
• 1 cup Creme Fraiche 
• turbinado sugar for sprinkling 

For the compote:

• 2 cups pitted fresh (or frozen, thawed) cherries   
• 1⁄3 cup sugar   

Instructions:

• For the compote, place the cherries and sugar in a small saucepan and bring to a boil. Let it simmer for 10 minutes, stirring once in a while. Remove from heat and set aside to cool.   
• Mix the first 4 dry ingredients in a bowl and incorporate the butter into the flour until it’s the consistency of breadcrumbs using a pastry cutter.
• Stir in crème fraîche and cherries until a dough forms. 
• Cover dough with plastic wrap and allow to rest in the refrigerator for 30 minutes.   
• Preheat oven to 425°F while your dough is resting.   
• Remove the dough from the fridge and roll it out onto a lightly floured surface to about a ¾  inch thickness.   
• Use a biscuit cutter to cut rounds of dough. If you prefer a wedge-shaped scone, use a knife to shape your dough.   
• Place rounds or wedges on a parchment-lined, ungreased baking sheet. Bake until scone tops are light brown, 12 to 15 minutes.   Cool on wire rack for at least 10 minutes.   
• While the scones are still warm, carefully split them in half, add a dollop of crème fraîche, and a scoop of cherry compote.   
• Top with the other half of your scone and serve immediately.