Saturday, October 21, 2017

Roasted Grape and Rosemary Scones


  • 1 1/2cups seedless green grapes
  • 2 1/2cups all-purpose flour
  • 2tablespoons sugar
  • 1tablespoon baking powder
  • 1/4teaspoon salt
  • 6tablespoons butter
  • 1egg, lightly beaten
  • 18 ounce carton creme fraiche
  • 1/4cup whipping cream
  • 1tablespoon coarsely chopped fresh rosemary
  • Whipping cream


    1. Preheat oven to 400 degrees F. Place grapes in an ungreased shallow baking pan. Roast, uncovered, 20 to 25 minutes or until browned and starting to burst; set aside.
    2. In a large bowl combine the flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside.
    3. In a medium bowl combine egg, creme fraiche, and 1/4 cup whipping cream. Add egg mixture all at once to flour mixture. Add roasted grapes and rosemary. Using a fork, stir just until moistened.
    4. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat dough into a 10x4-inch rectangle. Cut in half lengthwise and in sixths crosswise to make 12 rectangles.
    5. Place rectangles 2 inches apart on an ungreased baking sheet. Brush rectangles with additional whipping cream. Bake 13 to 15 minutes or until golden brown. Remove scones from baking sheet. Serve warm.

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