Blueberry Creme Fraiche Scones

1. Gather all the ingredients. Preheat oven to 350°F (177ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
2. Whisk the flour, sugar, baking powder, and salt in a large bowl to blend.
3. Cut butter into small pieces.
4. Add the butter in the bowl and rub in butter with fingertips until mixture resembles fine meal.
5. Whisk eggs, crème fraîche and vanilla.
6. Gently stir crème fraîche mixture into flour mixture (dough will be very moist).
7. Add the blueberries and mix well.
8. Turn dough out onto generously floured work surface. Divide dough in half. Press each half into a 6-inch (15 cm) round, about ½ inch (1.3 cm) thick. Cut each round into 6 wedges.
9. Transfer wedges to the baking sheet, spacing 1 inch (2.5 cm) apart. Generously sprinkle sugar on top.
10. Bake scones until pale golden and toothpick inserted into center comes out clean, about 25 minutes. Serve scones warm or at room temperature.

To Store

1. To maximize the shelf life of scones, cover with foil or plastic wrap or place in a plastic bag to prevent drying out. Properly stored, freshly baked scones will last for about 1 to 2 days at normal room temperature.