Creme Fraiche Scones
2 cups White cake flour — -or whole wheat past
1 tablespoon Granulated sugar
2 1/4 teaspoons Baking powder
1/4 teaspoon Salt
1 1/4 cups Creme fraiche
Preheat oven to 425 degrees; grease a baking sheet or line with parchment paper.
In a medium bowl, combine the flour, sugar, baking powder and salt. Cut in the creme fraiche with a fork or a heavy-duty electric mixer until the mixture makes a sticky, yet cohesive dough.
Turn the dough out onto a lightly floured surface and knead gently about 6 times, just until the dough holds together. Divide into two equal portions and pat each into a 1-inch thick round about 6 inches in diameter.
With a knife or straight edge, cut each round into quarters, making 4 wedges. The scones can also be formed by cutting out with a 2-inch biscuit cutter to make 12 to 14 smaller scones. Place the scones 1 inch apart on the baking sheet.
Bake for 15 to 18 minutes until crusty and golden brown. Serve immediately.