Cranberry Orange Scones - Crème Fraîche for Breakfast - Day 10 of 30 #CremeFast

Cranberry Orange Scones | Adapted from epicurious.com

INGREDIENTS:

• 2 cups all purpose flour
• 1/3 cup sugar
• 2 tablespoons grated orange peel
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
• 1/4 cup fresh cranberries
• 1/4 cup crème fraîche
• 3 tablespoons fresh orange juice
• 1 large egg
• 2 teaspoons unsalted butter, melted
• 2 teaspoons raw sugar

PREPARATION:

• Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
• Whisk crème fraîche,orange juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
• Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.)