Brussels Challenge #3: Scones – The Classic vs. a French Twist avec Fromage Frais

The cheese in Europe…there are no words! Hard cheeses, soft cheeses, aged cheeses, fresh cheeses…you name it…it’s available and likely to be amazing! Fromage frais (Fresh Cheese) is a variety that I see everywhere. Curious as to the origins of such a cheese that carries such a descriptive name, I did a little research. Turns out, fromage frais in its pure form is virtually fat free, but often, cream is added to improve the flavor. It is similar to both sour cream and cream cheese but with less calories and a more subtle flavor. It is served as a dessert with honey or baked in a cheesecake as well as an addition to savory dishes.

Being a good Irish girl, I decided to give my favorite scone recipe a try with fromage frais instead of my normal secret ingredient, sour cream. It turned out delicious, but I would honestly stick with the sour cream, it gives a fluffier texture that would make my Irish grandma proud J. Here is the recipe for my classic scones – a warm fluffy, not too sweet, buttery pastry – but if you ever find yourself with some extra fromage frais…give it a try too!

Ingredients:

*2 Cups Flour

*1/2 cup Sugar

*¼ Teaspoon Baking Soda

*1 Teaspoon Baking Powder

*¼ Teaspoon Salt

*8 Tablespoons Cold Butter/Margarine

*1 Cup (or more) Dried Fruit (e.g., Golden Raisins, Dried Cranberries)

*½ Cup Sour Cream (or fromage frais)

*1 Egg

*1 Tablespoon Sugar (optional for top)

Directions:

1^. Preheat oven to 350 degrees. Mix flour, sugar, baking soda, baking powder, and salt.

2. Cut butter into cubes and cut into flour mixture. (Careful not to over-mix and work butter in with hands until dough resembles coarse grain).

3. Mix in Dried Fruit.

4. In a separate bowl, whisk together sour cream and egg. Add to flour mixture and stril until dough is just combined (Careful not to over-mix, dough will seem dry).

5. Turn out dough onto table and shape into a rough disk (about 8 inches across). Cut dough into 8 slices (like a pie) and place slices on cookie sheet. Sprinkle scones with remaining 1 Tablespoon of sugar if desired.

6. Bake at 350 degrees for 20-25 minutes or until scones are lightly golden. Mmm…Serve with a nice cup of tea in true Irish fashion.

This recipe is dedicated to my brother, Ryan, who I taught how to make scones. This charming young Irish lad is now famous for bringing scones to any potluck, BBQ, or dinner party. “Havin’ a BBQ?! Great…I’ll bring the scones!” Love you bro!

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