Real Recipes From Real Home Cooks ®

roasted grape and rosemary scones

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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: 04-11-15

yield 12 serving(s)
prep time 25 Min
cook time 15 Min
method Bake

Ingredients For roasted grape and rosemary scones

  • 1-1/2 c
    seedless green grapes
  • 2-1/2 c
    all purpose flour
  • 2 Tbsp
  • 1 Tbsp
    baking powder
  • 1/4 tsp
  • 6 Tbsp
  • 1
    egg, lightly beaten
  • 1 box
    (8 oz.) creme fraiche
  • 1/4 c
    whipping cream
  • 1 Tbsp
    chopped fresh rosemary

How To Make roasted grape and rosemary scones

  • 1
    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.
  • 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.