Roasted Grape and Rosemary Scones

Roasting grapes caramelizes the natural sugars. They are like raisins that are fresher, juicier, and bursting with savory sweetness.

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  • Makes: 12 servings
  • Serving Size: 1 scone
  • Makes: 12 scones
  • Prep: 15 mins
  • Roast: 20 mins to 25 mins 400°F
  • Bake: 13 mins to 15 mins 400°F

Roasted Grape and Rosemary Scones

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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Nutrition Facts (Roasted Grape and Rosemary Scones)

  • Per serving:
  • 267 kcal ,
  • 17 g fat
  • (10 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 68 mg chol. ,
  • 232 mg sodium ,
  • 26 g carb. ,
  • 1 g fiber ,
  • 5 g sugar ,
  • 4 g pro.

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