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Cream Scones With Grilled Nectarine and Goat Cheese Sabayon

By Abra Berens
A plate of cream scones filled with grilled nectarines and cream scones
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

When I worked for Allie Levitt, one of the most under-lauded pastry chefs in Chicago, she made a strawberry shortcake with whipped goat cheese mascarpone filling. It opened my eyes to how goat cheese can easily swing sweet with the right fruit. I also once did an event with her chef-turned-butcher husband, Rob. The oven at the space was broken, so we hacked the grill to function as an oven. We got it to 350°F and then placed the baking sheet (with the biscuits on it) inside a tall aluminum foil pouch and baked over indirect heat (fire only lit on one side of the grill and biscuits on the other). I don’t know why you would do this if your oven works, but some prefer to do everything on the grill so have at. I learned a lot from Allie and Rob over the years and thank them for their years of inspiration and friendship.

This recipe was excerpted from ‘Pulp’ by Abra Berens—one of the best cookbooks of 2023. Buy the full book on Amazon.

What you’ll need

Recipe information

  • Yield

    Makes 12 medium scones

Ingredients

For the cream scone dough

4 cups (575 g) all-purpose flour
⅔ cup (165 g) sugar
2 Tbsp. baking powder
1 tsp. salt
2½ cups (600 ml) heavy cream

For the grilled nectarines

2 nectarines, halved and pits removed
Neutral oil
¼ tsp vanilla paste or extract
1 recipe Goat Cheese Sabayon

Preparation

  1. Step 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.

    Step 2

    Preheat the oven to 350°F. Bake the cream scones until-lightly browned and cooked through, about 20 minutes. 

    Step 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.

    Step 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.

Pulp-COVER.jpeg
Reprinted from Pulp: A Practical Guide to Cooking with Fruit by Abra Berens, with permission by Chronicle Books, 2023. Photographs © EE Berger. Buy the full book from Amazon or Chronicle Books.
TagsCookbooksBakingSconePastriesBreakfastBrunchDessertNectarineStone FruitFruitGrillingSummer

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