Caress Scones with Sauteed Pear Chutney

The scones are baking away in the oven and the whole place is filled with most glorious aroma. Glasses clink, friends are met and settle in for a chat about what's happening in their lives. The world outside goes on, but nobody cares because we're taking time with friends, scones and wine.


  • Sugar  ·  1/3 cup 
  • Crème Fraîche  ·  3/4 cup 
  • Butter, frozen  ·  8 tablespoons 
  • Egg  ·  1 
  • Salt  ·  1/2 teaspoon 
  • Baking Soda  ·  1/4 teaspoon 
  • Baking Powder  ·  1 teaspoon 
  • All-Purpose Flour  ·  2 cups 
  • Zest of 2 Oranges  ·   
  • For the Sauteed Pear Chutney:  ·   
  • Williamson Wines Cuvee Blanc  ·  1 cup 
  • Ripe pears, peeled and diced very small  ·  4 
  • Sugar  ·  2 cups 
  • Butter  ·  2 tablespoons 


Moist, tender scones, sweet or savory, are perfect any time of the day - from breakfast to late-night snack and fall and winter are the perfect times to invite friends over for a cozy taste but afternoon tea was grandma's style.

Today friends want to relax, eat something yummy and drink a little wine while catching up on life and enjoying afternoon treats together. What would be better than to serve fresh homemade scones with a beautiful wine that does not tire your palate?

Adjust your oven rack to the lowest position, then Pre heat the oven to 400 degrees.

In a medium bowl mix sugar and orange zest with a fork. Combine until sugar is moistened. Then add flour, baking powder, baking soda, salt mix all ingredients until well incorporated.

Grate frozen butter with a box grater into the bowl with the flour mixture. Combine with hands until flour mixture resembles coarse meal.

In a small bowl whisk together Crème fraîche with egg until smooth.

Whisk crème fraîchee mixture into the flour mixture, gently knead with hands until well incorporated

Place dough on a floured surface. Then press into a circle about 3/4 inch thick. Cut into 8 triangles like a pizza

Arrange the triangles on a prepared baking sheet. Bake at 400 degrees for at least 15 min. or until golden brown

While the scones are baking, heat the butter in large saute pan over med. high heat, once the butter has melted add the pears. Sautee them until they begin to soften then add the Williamson Wines Cuvee Blanc and the sugar. Continue to cook until the pears are completely softened and a syrup forms

Once the scones are done, remove them from the oven and let cool for 10 min.

Slice each scone in 1/2 horizontally and fill with pear chutney

Enjoy with a glass of Williamson Wines Cuvee Blanc

Tommy's Tips:

  • If you are making these for the following morning, prepare the scones and sauteed pear chutney separately the night before. Then serve the chutney on the side the next day.

Caress Cuvée Blanc

Caress Cuvée Blanc

Caress Cuvée Blanc, as blended by Bill, is a White Châteauneuf-du-Pape, with a magnificent nose and delicious full mouth feel - an incredible breadth and depth of aroma and taste.