Roasted Grape and Rosemary Scones

1½ cups seedless green grapes

2½ cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

¼ teaspoon salt

6 tablespoons butter

1 egg, lightly beaten

1 carton (8 ounces) creme fraiche

¼ cup whipping cream

1 tablespoon chopped fresh rosemary

Heat oven to 400 degrees.

Place grapes on an ungreased baking sheet and roast 20-25 minutes 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, crème fraîche 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 10-12 strokes or until dough is nearly smooth. Pat dough into a 10-by-4-inch 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.

Makes 12 scones.

Nutrition values per serving: 267 calories, 17 g fat, 26 g carbohydrates, 1 g fiber, 4 g protein, 68 mg cholesterol, 232 mg sodium,

Better Homes & Gardens, April 2015