The grapes were a beautifully sweet and delicate addition to these super simple cream scones.
By Natasha Steinberg
I got some champagne grapes at the store a couple of days ago. They are lovely little things. Delightful bursts of flavor. I originally wanted to put them on top of a mound of pastry cream in the middle of a tartlet shell, but I thought I better chill out on the tartlet front.
I’ve been itching for scones lately, so I decided to make some with these cutie grapes!
- 250 g all-purpose flour, plus more for dusting and if dough is too wet
- 1 Tbsp. baking powder
- ¼ cup sugar, plus extra for sprinkling
- ½ teaspoon salt
- 70 g butter, chilled and cut into ¼-inch cubes
- ¾ cup champagne grapes (alternatively, you can use currants)
- 1 cup heavy cream
- 1 cup powdered sugar approx.
- 2 Tbsp. sweet cream sherry (I used Harvey's Bristol Cream)
- Position rack in the middle of the oven and preheat to 425 degrees F. Place flour, baking powder, sugar, and salt in a food processor, and give it 6, one second pulses. Sprinkle butter evenly over dry ingredients. Cover and give it 12, one second pulses. Alternatively, you can put ingredients in a large bowl and cut butter in with a pastry cutter or your fingers until mixture resembles coarse meal with some larger chunks of butter.
- Transfer mixture to a large bowl. Toss grapes into mixture until evenly distributed and coated with flour. Stir in heavy cream with a rubber spatula or until dough begins to form. Dump dough and any extra bits to a lightly floured work surface bring together by hand just until it comes together into a rough, sticky ball. If the dough appears too wet, add a tablespoon or two of flour until dough is less wet but still sticky.
- On a lightly floured work surface, pat the dough into a ¾-inch thick circle. Dip biscuit cutter into flour and cut scones out until all the dough is used.
- Place cut out dough on parchment lined baking sheet and bake until tops are golden, 12-15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature as they are or with a little sprinkle of sugar. If using glaze, let cool before drizzling.
- Scones are best eaten the day they are made but may be stored at room temperature for a day or two. However, they will be noticeably more moist the next day.
- In a small bowl, whisk together sugar and 1 Tbsp. sherry. Whisk in more sherry until desired consistency is achieved. When scones are cool and while still on cooling rack, drizzle glaze over scones. Serve immediately or let sit until glaze has dried before storing.