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.
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.
FABULOUS FIGS
I found this in a Good Housekeeping magazine while on vacation at Edisto Beach, SC. This succulent dessert is low in calories, high in fiber, and is chocolate dipped. Luckily, my neighbor has a fig tree.
Provided by Miss Fannie
Categories Dessert
Time 11m
Yield 2 , 1 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate; cool slightly. Cut 2 fresh figs in half lengthwise and dip in melted chocolate. Set on a wax-paper lined plate. Sprinkle the chocolate with a pinch of sea salt. Refrigerate about 10 minutes or until set.
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