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Cream Scones With Grilled Nectarine and Goat Cheese Sabayon
A broken oven led to the creation of these grilled-nectarine-topped scones, which are served with a savory goat cheese sabayon.
👥 12 Servings👤 Abra Berens📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cream and mix until it forms a shaggy but cohesive dough. Scoop into ½ cup (115 g) balls, leaving 2 to 3 in apart on the prepared baking sheet. Lightly press to flatten them. Transfer scones to the freezer and freeze for a minimum of ⏱️ 30 minutes to set minutes to set the dough.
2
Preheat the oven to 350°F. Bake the cream scones until-lightly browned and cooked through, about ⏱️ 20 minutes.
3
Brush the cut side of the nectarines lightly with neutral oil. Grill the nectarines, cut-side down, over medium-high heat until they have good grill marks but are not falling apart, about ⏱️ 3 minutes. Transfer the nectarines from the grill to a bowl and toss with the vanilla, then let rest for a minimum of ⏱️ 10 minutes. Slice the nectarines into ½ in thick slices.
(575 g) all-purpose flour4 cupsnectarines, halved and pits removed2Neutral oil
4
To serve, split the baked cream scones in half and pile the nectarine slices on the cut side of the scone bottom. Spoon the sabayon liberally over the top, then place the scone lid on top.
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