Fig Scones Food

FABULOUS FIG SCONES

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.

FIG SCONES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine rice flour, oats, and baking powder in a medium bowl.
• Mix honey, oil, and egg together in a small bowl. Combine with the flour mixture. Stir figs into the dough.
• Spread dough into a 7-inch circle onto the parchment paper.
• Bake in the preheated oven for 10 minutes. Score dough into 8 wedges. Continue baking scones until golden brown, about 15 minutes more.

FIGGY SCONES

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.

EASY VEGAN SCONES

Steps:

• In a large bowl, thoroughly whisk together the flours, sugar, baking powder, baking soda and kosher salt. Cut the vegan butter into small chunks and add to the flour. Use a pastry cutter to cut in the butter until crumbly.
• In a glass measuring cup or small bowl, whisk together the oat milk, vanilla and orange zest.
• Pour the oat milk mixture into the center of the flour (and any mix ins, if using) and gently stir with a spatula until a crumbly dough just comes together.
• Turn the crumbly dough out onto a lightly floured surface and use your hands to gently pat it into a large rectangle. Fold over the rectangle, placing any floury crumbles in the middle of the fold, and continue patting. If the dough is still floury, fold one more time in the same manner. Then pat into a 7" circle about 1 inch thick. The dough should be more incorporated and fairly firm at this point, try not to overwork the dough. Carefully transfer the dough round to a cutting board and chill in freezer for 6 minutes.
• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• After chilling, use a large knife to slice the dough into 8 pie shaped pieces. Carefully transfer the scones slices to the tray and space evenly in two rows. Lightly brush the top of the scones with a bit of oat milk, then place the tray into the freezer and freeze additional 12 minutes.
• After chilling, add the baking tray directly to the hot oven and bake for about 17 to 20 minutes until golden brown.
• Cool on a cooling rack and allow to cool to room temperature. If desired, once cooled make the 1 Minute Powdered Sugar Icing and spread it on top of each scone. (Here we used cranberry juice in place of the milk to make a pink icing, then topped it with crushed pistachios.)
• Serve immediately; scones are best the day of baking. They keep well at room temperature for 2 days or in the refrigerator for 5 days. You also can freeze them: cool them to room temperature, then place them in a freezer-friendly bag or container. To thaw them, leave them on the counter for a few hours or in the refrigerator overnight. They're best room temperature, but if you'd like them warmed, place in a 300 degree Fahrenheit oven for about 10 minutes until warmed through.

4 EASY SCONE RECIPES, INCLUDING BRIE AND FIG SCONES

Steps:

• Preheat your oven to 425 degrees F. Grease a large baking sheet with cooking spray.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Cut the cold butter into the dry ingredients with a pastry cutter. If you don't have one, you can use a fork or crumble the butter with the dry ingredients using your fingers.
• Mix in the ⅓ cup milk until completely combined. Gently fold in the figs and brie cheese.
• Divide dough into two even pieces. Form each piece into a disc with a 6 inch diameter and place on the greased baking sheet. Cut each into six wedges but don't separate them.
• Brush the 1 tbsp butter over the raw scones.
• Bake for 12-15 minutes, or until edges are golden brown. Let cool for five minutes before serving.

FIG AND GINGER SCONES

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.