It’s official. With these champagne grape scones, we should just add scones to the list of things I long said that I hated and have now come to love. And I’m pretty sure we need another champagne grape recipe in this world, so here you go!
I realized that the dryness and crumbliness that I disliked in scones was a matter of eating them far too long after they were baked.
If eaten in a reasonable time frame (a few hours if unsealed and up to day if properly sealed), they can be mouthwateringly moist just like these brie scones. And then you run the risk of eating way too many scones because they taste so good!
Cheese Scones | Champagne Grape Recipe
This scone recipe was originally going to be a fig and brie scone recipe, but in my haste to find fresh figs, which I assumed would be everywhere, I couldn’t find a single one.
Looking for alternatives, I couldn’t pass up these cute little champagne grapes. I’ve pinned recipes for bread recipes with grapes, but I’d never tasted it myself.
Let me tell you, it’s amazing! I want to bake with grapes again, and soon! I found these champagne grapes at Trader Joe’s, but I think any grape would do – the smaller the better!
The brie I used was very creamy and didn’t have a very strong flavor. It was actually hard to taste in the scone once it was all baked up. Next time, I’m going to select a more flavorful piece of cheese and I would highly recommend you do the same.
How to Make Scones Brown on Top
I finally figured out how to get that golden brown color on the top of my scones. I’ve played around with beaten eggs and eggs beaten with water, but they never came out just like I wanted.
And then there were always some eggy parts that bothered me. After a little bit of research, I discovered the secret. You mix the beaten egg with milk (or buttermilk in this case) and golden perfection takes place in the oven.
BRIE SCONES w. CHAMPAGNE GRAPES
If you’ve ever seen those tiny champagne grapes in the store and wondered what to do with them, this so eat. The sweetness of grapes pairs wonderfully with the forward flavor of Brie cheese in these homemade scones. It’s a perfect breakfast morsel!
- 2 1/4 cups All Purpose flour
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup cold butter
- 3/4 cup champagne grapes
- 4 oz. brie chopped
- 1 cup buttermilk
- 1 egg
- 1 tablespoon buttermilk
Preheat oven to 400 degrees.
Combine flour, brown sugar, baking powder, baking soda, and salt in large bowl or stand mixer.
Remove butter from fridge. Cut in small cubes. Mix butter into flour mixture. Finish combining the flour and butter with your hands. Squeeze flour and butter cubes together between your fingers until mixture resembles a coarse meal.
Add brie and grapes. Gently combine with rubber spatula. Slowly stir buttermilk into mixture with rubber spatula. When combined, turn dough out onto a floured surface. Knead a few times, adding flour until stickiness disappears.
Pat into 9-inch circle with hands. Cut in eighths with large knife. Place scones on parchment-lined baking sheet with at least 1 inch between each scone.
Beat egg and buttermilk in shallow bowl. Brush egg mixture over scones.
Bake 20-25 minutes until golden brown. Let cool completely.