Cream Scones with Champagne Grapes

Cream Scones with Champagne Grapes | Bakewell Junction

Cream Scones with Champagne Grapes | Bakewell Junction

Have you heard of Champagne grapes?  I put some of them in the photo for my Fresh Fig Quick Bread a couple of weeks ago.  I bought some more figs today, so I’ll be making another one of those…but back to the grapes.

Champagne grapes have a very short season.  They are sold late August and September can be used in place of fresh currants because they are very small.  These grapes have the highest sugar content of all grapes.  My hubby said his grandfather grew these grapes when he was young.  I may try to get a few vines to see if I can grow them in my backyard.  It will probably be difficult because these grapes are subject to mildew and require either a hormone treatment or girdling of the vine to get edible fruit that grow in closely packed clusters.  Plus it’s hard to find anyplace that sells the vines.

I was able to find a few recipes on the internet with Champagne Grapes but I settled on this scone recipe because I’ve never made scones and I don’t remember ever eating one.  It’s always fun to try something new.  I was worried that they would be dry but they were moist and tender.  My husband didn’t pay much attention to what I was making and I had him taste one that broke while I was transferring it to the cooling rack.  He thought the grapes were chocolate chips so he made a funny face when a grape exploded in his mouth.  Once he realized what he was eating, he loved them.  These would be great with butter too.


Cream Scones with Champagne Grapes

Yield:  8 scones          Cook Time:  15 minutes

  • 2 cups flour; plus an extra tablespoon for forming the scones
  • 1 tablespoon baking powder
  • 1/2 cup plus 2 tablespoons Demerara sugar, divided (can substitute regular sugar)
  • 1/8 teaspoon salt
  • 9 tablespoons (1 stick plus 1 tablespoon) butter, softened
  • 1 egg
  • 3/4 cup plus 1 tablespoon light cream or half and half (I substituted a blend of 3 tablespoons melted and cooled butter plus 3/4 cup whole milk minus 2 tablespoons)
  • 1 cup Champagne grapes removed from the stems, rinsed and drained


Step 1:  Mix together flour, baking powder and salt in a medium bowl.  Using a pastry blender or two knives, cut the butter into the flour mixture.  The mixture should look mealy when done.  Make a well in the center of the mixture.

Step 2:  Beat egg and cream in a small bowl, reserving 2 tablespoons for brushing on top of scones.  Add the grapes and egg mixture into the well made in the flour mixture.  Using a fork, mix together all the ingredients until completely incorporated.  The dough will be sticky.  If the dough is too wet you can add additional flour 1 tablespoon at a time.  I didn’t add any extra.

Step 3:  On a clean work surface, sprinkle a tablespoon of flour.  Place dough on work surface and shape into a 5 inch by 10 inch rectangle using your hands or the back of a spatula. Cut scones into 2 1/2 inch squares using a floured square biscuit cutter or a knife.  After making every 2 1/2 inch cut, I floured my knife so the dough wouldn’t stick to it.

Step 4:  Using a parchment lined (or greased) cookie sheet and a floured spatula, carefully transfer scones to the pan evenly spaced.  I floured the spatula after transferring each scone.  Brush scone tops with the remaining egg mixture.  Liberally sprinkle the scones with the remaining sugar, taking care to use all the sugar.  Bake for 12 to 15 minutes in a preheated 400 degree oven.  It’s done when a toothpick that’s inserted in the center, comes out clean.

Storing:  Store in a sealed plastic container for a few days.


The recipe is from Copywriters Kitchen.

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Brown Sugar Caramels

Brown Sugar Caramel by Bakewell Junction

Brown Sugar Caramel by Bakewell Junction

My hubby has been trying to watch what he eats, so I decided it was time to make something he doesn’t like.  I had seen the Brown Sugar Caramels recipe in a guest post Liz from That Skinny Chick Can Bake wrote for Lora from Cake Duchess on December 10th and since my hubby doesn’t like caramels, I made the recipe thinking it would prevent him from being tempted.  He hasn’t been tempted all that much but he did taste them and he really liked them.

While my caramels tasted delicious, they didn’t look as good a Liz’s.  They turned out a little soft too.  This could be because of a few factors.  I didn’t have half and half, so I substituted half with heavy whipping cream and half with whole milk – isn’t that what half and half is?  The 3 quart sauce pan I started cooking in was too small and the mixture was about to boil over, so I had to switch to a 4 quart stock pot when I got to about 225 degrees.  I would recommend making this recipe in a pot that is at least 3.5 quarts.  I also didn’t have non-stick aluminum foil, so I lined the 8 by 8 inch pan with regular foil and sprayed with cooking spray.  Liz’s tips were very helpful and the caramels turned out wonderfully since I’d never made them before.  I’ll enjoy making these again.  You can find the Brown Sugar Caramels recipe on Lora’s site.


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