Crème Fraîche Scones
From Miette original recipe
3 1/2 cups (1lb) all-purpose flour
1/2 cup (4oz) sugar, plus extra for sprinkling
1/2 cup + 1 Tbsp (4 1/2oz) cold, unsalted butter, diced
2 tsp grated lemon zest
1 Tbsp baking powder
1/4 tsp + 1/8 tsp baking soda
1 1/8 tsp salt
1/3 cup crème fraîche*
1/3 cup heavy cream + extra for brushing
1. In a stand mixer fitted with the paddle attachment, combine the flour, sugar, butter, lemon zest, baking powder, baking soda, and salt. Mix on low-speed until the mixture resembles cornmeal. Add the crème fraîche and cream and mix until the dough is just moistened. It will look under-mixed and crumbly at this point, but it is important to stop as you will finish the mixing when you press the dough into the pan. The less you handle the dough, the flakier your scones will be.
2. In an 8-in square baking pan, firmly press the dough as evenly as possible. Use a rolling-pin to level the top if possible. The dough should be about 1-in thick. Brush the top with cream and sprinkle lightly with sugar.
3. Mark and cut the dough into 1-in squares. Carefully separate the cubes and put them on a parchment-lined baking sheet. Freeze for at least 1 hr, or wrap tightly and freeze up to 1 month.
4. Preheat the oven to 425 degrees F. Arrange the frozen dough squares 1 1/2 inches apart on a parchment-lined baking sheet. Bake until the edges are toasted and golden brown, 10-12 min.
*You can purchase crème fraîche or make your own.
2 cups heavy cream
2 Tbsp buttermilk
Whisk together the cream and the buttermilk in a container. Cover and set the mixture aside at room temperature for 24 hours. It should become thick and tangy. You can refrigerate what you do not use for up to 2 weeks.