Ingredients
Equipment
Method
- Oven should be preset to 375 degrees F.
- Spray a baking sheet with non-stick cooking spray and set aside.
- Chop rosemary and set aside.
- Wash and slice grapes in half and place on parchment paper on a baking sheet. Bake for 12-14 minutes until the grapes are starting to puff up. Remove and let cool.
- In a medium bowl add heavy cream, yogurt and egg and whisk well. Set aside
- In a large bowl combine the flour and butter. Cut butter into the flour with a fork. Add baking powder, sugar, salt, roasted grapes, chopped rosemary and mix well.
- Pour the liquid ingredients into the flour mixture and mix with a fork or spatula. Mix into a sticky dough.
- Turn out dough onto a floured surface and knead until well incorporated 5 or 6 times.
- This will be a sticky dough. If dough is too wet and hard to manage, sprinkle a little flour on top and work into dough.
- Form into a circle about 8 inches in diameter and 1 inch thick.
- Use pastry knife and cut into wedges (about 12). Place on a prepared baking sheet.
- Brush tops of scones with extra cream before placing them in oven.
- Bake at 375 degrees F for14-16 minutes. Until lightly golden brown.
This will slow down the cooking of the tops, will reduce the browning of the tops of the scones. If you omit this part, the scones will brown faster which means you need to keep an eye on them.