FIGGY SCONES
Categories Mixer Breakfast Brunch Bake Fig Fall Shower Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20 scones
Number Of Ingredients 13
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
- Whisk together buttermilk, syrup, and 1/2 cup cream in a small bowl. Mix together flour, sugar, salt, baking powder, and baking soda in bowl of a stand mixer with paddle attachment at low speed (or whisk in a large bowl) until combined. Add butter and mix (or blend with your fingertips or a pastry blender) until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Mix in figs, then add buttermilk mixture and mix until just combined. (Do not overmix.)
- Line 2 large baking sheets with parchment paper and drop 10 (1/4-cup) mounds of batter onto each sheet, leaving 1 inch between mounds.
- Whisk together yolks and remaining 2 tablespoons cream, then brush over tops of scones (use all of egg wash).
- Bake, switching position of baking sheets halfway through baking, until scones are puffed and golden, 20 to 25 minutes total.
- Transfer to a rack and cool to warm.
GINGER SCONES
A light and buttery scone with a good hit of ginger flavor.
Provided by Kim
Categories Bread Quick Bread Recipes Scone Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
- Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
- Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
- Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
- Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 43.4 g, Cholesterol 78.2 mg, Fat 13.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 7.9 g, Sodium 401.4 mg, Sugar 13.2 g
ORANGE GINGER SCONES
A sprinkling of sugar tops off these tender treats with a touch of sweetness. I like to serve them hot with butter and jam.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, ginger, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Whisk sour cream and egg; add to dry ingredients just until moistened. Stir in orange zest., Turn onto a floured surface; knead 8-10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut each into six wedges. , Separate wedges and place 1 in. apart on ungreased baking sheets. Sprinkle with remaining sugar. Bake at 400° for 10-12 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 196 calories, Fat 11g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 282mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
FIG AND GINGER SCONES
Fig and ginger jam or conserve is so delectable on a warm baked bread or scone, so why not bake the fruit and spices right into the dish? This is an Australian recipe adapted in my kitchen.
Provided by justcallmetoni
Categories Scones
Time 15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 230 Celsius.
- Sift flour, baking powder, baking soda, salt and ground ginger together and place in a large bowl.
- Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the crystallized ginger and figs then add the combined milk and water and mix gently but thoroughly until the dough comes together.
- Turn out the dough, adding a little flour if the dough is sticky. Knead very briefly until the dough is manageable - do not overmix.
- Flatten the dough to about 1 inch thickness then use a 2 to 2 1/4 cutter to cut out rounds.
- Place the cut rounds on a non-stick baking sheet then gather up any remaining scraps and knead briefly. Cut as many more rounds as possible then place these on the sheet.
- Brush the scones with a little milk then bake for 10-12 minutes until golden.
- Serve with butter, marmalade or jam.
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- In a large bowl, combine the flour, sugar, cardamom, baking powder, salt, and orange zest. Using a pastry knife, cut in the butter until the mixture is crumbly.
- Mix in pecans and figs, until they're evenly coated. This keeps the pecans and figs from sinking to the bottom of the scones.
- Whisk buttermilk, orange juice, vanilla, and egg. Make a well in the center of the flour mix and pour the liquids in the center.
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- Preheat oven to 400F/200C degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut in the butter using a pastry blender or your fingers. Alternately, you can pulse the ingredients in a food processor. Mix until mixture resembles coarse meal. Having uneven pieces of butter throughout is ok. Gently stir in figs until coated with flour.
- In a small bowl, whisk together egg, 1/2 cup heavy cream, honey and vanilla extract, then add to the flour mixture. Gently toss with a rubber spatula until dough begins to form. Don’t over mix. Transfer dough to a floured surface and knead gently, about 5-6 times, until a ball forms. The dough might be slightly sticky. Pat the dough into a 9-inch (22 cm) circle, about 3/4-inch thick, and cut into 8 even wedges.
- Place scones on prepared baking sheet. Brush the tops with a bit of heavy cream and sprinkle with coarse sugar. Bake for 15-18 minutes, or until golden brown. Transfer baking sheet to a wire rack and allow to cool for 10 minutes. While scones are still hot, sprinkle again with coarse sugar for extra crunchiness.
GINGER SCONES - KING ARTHUR BAKING
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4.7/5 (35)Calories 300 per servingTotal Time 47 mins
- Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- In a medium bowl whisk together the flour, baking powder, baking soda, salt, and ground dry spices., Add the cold butter, tossing to coat with the dry ingredients.
- Then press the butter pieces between your thumbs and forefingers into small flat pieces, or "leaves.", Add the ginger and toss to combine., In a small bowl whisk together the cream and brown sugar., Add the wet ingredients to the dry ingredients and mix gently until the mixture is just combined.
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From topteenrecipes.com
4.5/5 (2)Published 2021-08-15
- Fig Jam. Jams are an easy way to enjoy your favorite fruits all year round, which is especially handy with fruit like the humble fig as they’re in season for such a short period of time.
- Grilled Fig, Goat Cheese & Pistachio Salad. Knowing what to make with figs if you’re unfamiliar with them is no easy feat. Still, this recipe will likely become your new go-to salad throughout fall once you’ve had a taste of those sweet and slightly sticky figs with creamy goat cheese, all drizzled with a delicious maple balsamic vinaigrette.
- Fig Butter. Fruit butter is a delicious way to preserve the harvest and means that you can enjoy the comforting smear of fruity butter across your toast in the depths of winter with the fig season long gone.
- Fig, Rosemary & Goat Cheese Tartine. You’ll need just five ingredients to put this delicious and simple lunch, brunch, snack, or fancy breakfast together: crusty French bread, goat cheese, figs, rosemary, and honey.
- Easy Fig Bars. If you loved Fig Newtons cookies as a kid (who didn’t!?) , you’ll love this slightly more grown-up, lower-carb homemade version. A shortbread-like low carb base is topped with a sticky, caramel-flavored fig filling, and the topping is made with nuts, oats, and all three layers make for a sweet, sticky, nutty treat that can be enjoyed as a snack or as a dessert if warmed and served with ice cream.
- 20 Amazing Fig Recipes. We’re really just here to sing the praises of the humble fig, so while we’ve compiled 23 of our favorite recipes, we thought we’d go the extra mile and add in another 20.
- Roasted Fig Recipe. If you’re wondering what to make with fresh figs but are short on time, roasting them is your answer. Caramelized with cinnamon and sugar, these figs take just 4 minutes to roast and can be used in many different ways.
- Fig Bread. It’s no secret that making bread with vegetables and fruits ensures a moist, flavor-packed, and delicious base for all kinds of toppings. The great thing about this fig bread, though, is that it can be enjoyed as both a sweet and savory treat.
- Fig, Caramelized Onion & Goat Cheese Pizza. Or, as we call it – the grown-up pizza. Topped with fig spread, goat cheese, caramelized onions, and arugula, this pizza ticks all culinary boxes with sweet, tangy, acidic, creamy, and savory notes.
- Homemade Fig Bars. These are a cake take on the famous Fig Newtons we all know and love, more cookie than cake. These take a bit of preparation and time, so they are made for cozy Sundays when all you want to do is bake and have your home filled with comforting smells.
FIG AND HAZELNUT SCONES | FIG AND HAZELNUT ... - EAT THE LOVE
From eatthelove.com
Cuisine AmericanTotal Time 30 minsCategory Breakfast, SnackCalories 179 per serving
- Combine the flour, baking powder, sugar, salt and ground ginger in a large bowl. Using a balloon whisk, stir vigorously until all the dry ingredients are well blended.
- Cut the butter into small 1/2-inch chunks. Add to the dry ingredients. Using your fingers smash the butter into the dry ingredients, breaking and smushing the butter into small flat pieces, about the size of a pea.
- Beat the egg into the buttermilk then drizzle the liquid over the dry ingredients. Stir with a wooden spoon until most of the dry ingredients are absorbed. Add the figs and hazelnut and stir once or twice with the spoon until they are evenly distributed. The dough will be sticky.
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