Cheese scones with roasted grapes

SERVES PREP + COOK TIME 45 MINUTES

350g grapes (see swap-ins)

2 tablespoons caster sugar

2 tablespoons vinegar (see swap-ins) 3 cups (450g) self-raising flour, sifted, plus extra for dusting

2 teaspoons baking powder

1 teaspoon salt

½ teaspoon ground white pepper

120g butter, chilled, cubed

200g hard cheese, finely grated, plus 20g extra

1 cup (250ml) milk, plus extra for brushing mascarpone or crème fraîche, to serve

Preheat oven to 220°C (200°C fan-forced). Line an oven tray with baking paper and place in oven while preheating.

Combine grapes, sugar and vinegar in a small baking tray or shallow dish. Roast for 35 minutes or until softened and syrupy.

Meanwhile, combine flour, baking powder, salt and white pepper in a medium bowl. Using your fingertips, rub in butter until resembling fine breadcrumbs.

Add cheese and milk to flour mixture. Using a butter knife, gently cut the mixture to bring the dough together; be careful not to overmix.

Turn the dough out onto a lightly floured surface; shape into a 18cm x 30cm (approx. 2½ cm thick) rectangle. Using a sharp knife, cut the dough into 12 even squares.

Place scones on preheated oven tray and brush tops with extra milk; scatter with extra grated cheese. Bake for 10 minutes or until light golden brown. Set aside to cool slightly.

Serve scones with mascarpone or crème fraîche, and the roasted grapes. Scones suitable to freeze.

Swap-ins

Instead of grapes, use whatever fruit is in season, such as figs, stone fruit, pears or apples. We used red wine vinegar, but use whichever vinegar you have on hand. We used vintage cheddar and gruyere, but any hard cheese will work.