Recipe By : The Art of Quick Breads, Beth Hensperger
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.