Apple Creme Fraiche Scones with Fresh Strawberry Preserves

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves Yields 20 Scones (2-inch rounds)


2 Cups all-purpose flour 
1/3 Cup sugar 
1 Tablespoon baking powder 
½ Teaspoon salt 
3 oz. cold butter, cubed 
1 egg 
½ Cup creme fraiche 
Granny Smith apple, peeled and diced 1/8" to make ½ cup 
1 tablespoon lemon zest

Strawberry Preserves:
Yields 32 ounces.
1 ½ quarts strawberries, washed, hulled and roughly chopped
5 cups sugar
1/3 cup lemon juice


Combine flour, sugar, baking powder, and salt in mixer. Once mixed, add butter one cube at a time. Then add egg, cre¨me fraiche and apples. Roll dough to ½ inch thick and cut into desired shape (we use a 2- or 3-inch round biscuit cutter) and place on greased baking sheet. Bake in preheated 425 degree oven for 12 minutes.
Strawberry Preserves:
Combine berries with sugar in a large stainless steel saucepan; let stand for 3 to 4 hours. Bring strawberries to a boil slowly, stirring occasionally. Add lemon juice. Cook rapidly until strawberry mixture is clear and syrup is thick, about 15 minutes, stirring occasionally. Pour mixture into a shallow pan and let stand, uncovered, for 12 to 24 hours. Refrigerate. Assembly: Split scone in half, spread cheese (if desired)* and top with preserves.

*We use Delice Nostalgie or other triple-cream cow's milk cheese.


Suggested Pairing: