Figgy Scones

Name: Figgy Scones
Ingredients: 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; 1/2 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; parchment paper

12 ingredients

6 steps

Ingredients

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
1/2 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
parchment paper

Directions

1

Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
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.)
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.
4

Whisk together yolks and remaining 2 tablespoons cream, then brush over tops of scones (use all of egg wash).
5

Bake, switching position of baking sheets halfway through baking, until scones are puffed and golden, 20 to 25 minutes total.
6

Transfer to a rack and cool to warm.