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Saturday, October 21, 2017

Roasted Grape and Rosemary Scones


Ingredients

  • 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

Directions

    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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