ROASTED GRAPE AND ROSEMARY SCONES
So many scones--so little time! I want to try them all! This recipe is very similar, in fact almost identical, to Strawberry Shortcake Scones, previously posted. The addition of rosemary here should be interesting. Recipe & photo: bhg.com 04-11-15
Provided by Ellen Bales
Categories Other Breads
Time 40m
Number Of Ingredients 10
Steps:
- 1. Place grapes on an ungreased baking sheet. Roast 20 to 25 minutes in a preheated 400ยบ oven or until browned and starting to burst; set aside.
- 2. In a large bowl combine 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 whipping cream. Add egg mixture all at once to flour mixture. Sprinkle with 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" 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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