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
Place grapes on an ungreased baking sheet. Roast 20 to 25 minutes in a preheated 400º oven or until browned and starting to burst; set aside.
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.
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.
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.
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.