Figgy Scones Recipes
FABULOUS FIG SCONES
I adapted a few recipes I found on the web to make one that we like.
Provided by BigShotsMom
Categories Bread Quick Bread Recipes Scone Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and lightly sprinkle flour over paper.
- Whisk flour, oats, baking powder, and salt together in a bowl. Whisk oil and egg together in a separate bowl until smooth; add honey and mix well. Mix oil mixture into flour mixture just until batter is moistened. Sprinkle sugar over figs in a bowl and toss to coat; fold into batter.
- Transfer batter to the middle of the prepared baking sheet and form into a 7-inch circle.
- Bake in the preheated oven for 10 minutes. Score the batter into 8 sections and continue baking until scones are cooked through and lightly browned on top, about 20 minutes more. Cut into 8 scones and slide every other scone back from the circle to allow cooling.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 31.4 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 275.9 mg, Sugar 18.4 g
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.
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FIG SCONES - PRETTY. SIMPLE. SWEET.
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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.
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