Figgy Scones
Delicious homemade scones studded with dried Calymyrna figs and sweetened with pure maple syrup. These buttery, tender scones are made with buttermilk for extra richness and finished with an egg wash for a golden brown crust.
Ingredients
- •¾ cup well-shaken buttermilk
- •¼ cup pure maple syrup
- •⅝ cup heavy cream
- •3½ cups all-purpose flour
- •¾ cup sugar
- •1 teaspoon salt
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •2 sticks unsalted butter
- •½ lb dried Calmyrna figs
- •2 large egg yolks
- •1 sheet parchment paper
Cooking Instructions
- 1.
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
10 min
- 2.
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.)
15 min
- 3.
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.
10 min
- 4.
Whisk together yolks and remaining 2 tablespoons cream, then brush over tops of scones (use all of egg wash).
5 min
- 5.
Bake, switching position of baking sheets halfway through baking, until scones are puffed and golden, 20 to 25 minutes total.
25 min
- 6.
Transfer to a rack and cool to warm.
15 min
