2000s Recipes + Menus
Figgy Scones
Makes 20 scones
- Active time:25 min
- Start to finish:1 hr
Drop scones are a boon for busy holiday bakers, since they're a snap to make and almost foolproof. These bake up light and fluffy. A touch of maple syrup and pieces of fig make them just sweet enough—deal for breakfast or an afternoon snack.
December 2006
- 3/4 cup well-shaken buttermilk
- 1/4 cup pure maple syrup
- 1/2 cup plus 2 tablespoons heavy cream
- 3 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 sticks (1 cup) unsalted butter, cut into 1/2-inch cubes
- 1/2 lb dried Calmyrna figs, stems discarded and figs cut into 1/2-inch pieces (about 1 1/2 cups)
- 2 large egg yolks
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Special equipment:
parchment paper
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Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
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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.)
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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.
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Whisk together yolks and remaining 2 tablespoons cream, then brush over tops of scones (use all of egg wash).
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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.
Cooks’ note:
- Scones are best eaten the day they're made.
- Keywords
- ian knauer,
- maggie ruggiero,
- fruit,
- fig
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