• Active Time 15m
  • Total Time 2h 45m

Makes eight 3-inch or sixteen 2-inch scones

Host an afternoon tea with a tray of these fruit-filled scones. Add a taste of sweet strawberries and thick crème fraîche for a decidedly civilized treat. Scones are made in a very similar fashion to biscuits although there is no shortening in the dough.


  • For the Creme Fraiche:
  • 1/4 cup whipping cream (not ultrapasteurized)
  • 1/4 cup sour cream
  • For the Scones:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons finely chopped crystallized ginger, candied lemon peel or 1/2 teaspoon ground ginger
  • 1/2 cup dried currants or chopped golden raisins
  • 1 1/4 cups whipping cream
  • Milk or whipping cream
  • 1/3 cup strawberry preserves


FOR THE CREME FRAICHE: In a small mixing bowl, stir together the whipping cream and sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours, or till the mixture thickens. When thickened, cover and chill in the refrigerator till cold or for up to 1 week. Stir before serving.

FOR THE SCONES: In a large mixing bowl, stir together the flour, baking powder, sugar, salt and crystallized ginger. Stir in the currants. Make a well in the center of the dry mixture; add whipping cream. Using a fork, stir till just moistened.

Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing it for 10 to 12 strokes, or till nearly smooth. Pat or lightly roll the dough to a 1/2-inch thickness. Cut the dough with a floured 2-to 3-inch round cookie cutter, dipping the cutter into the flour between cuts. Place the scones, 1 inch apart, on a large ungreased baking sheet. Brush the tops with milk or additional cream.

Bake in a preheated 425 degrees F oven for 12 to 15 minutes, or till golden brown. Remove the scones from the baking sheet. Cool on a wire rack for 15 minutes.

TO SERVE: Split scones and spread with strawberry preserves. Top with crème fraîche.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 559

nutrition information per serving

165 calories; 8g total fat; 26mg cholesterol; 130mg sodium; 22g carbohydrates; 1g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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