Mark says they should be called Deb’s fig newton scones. Well, maybe.
Ingredients:
Scones:
2 cups unbleached white flour
1 cup whole wheat flour
1/4 cup granulated or brown sugar (light or dark)
1 tablespoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
3/4 teaspoon salt
6 tablespoons unsalted butter
one large egg
about 3/4 cup buttermilk
1 teaspoon vanilla
1 cup fig preserves (I used Italian fig bar filling (no nuts or brandy in mine), made from figs, honey, dates, and cinnamon)
Glaze:
1 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon buttermilk
Method:
Measure the flours, baking powder and soda, cinnamon, and salt into the bowl of a food processor or a large mixing bowl. Slice the butter over the top and either pulse in the food processor, or use a pastry blender or your fingers to cut the butter into the dry ingredients, until you have a sandy mixture.
Crack the egg into a spouted 1-cup measure, and beat lightly, then add the buttermilk to the 1-cup line, and add the vanilla. If you’ve been using a food processor, empty the contents into a bowl, make a well in the center, and pour in the liquid. If your dry mixture is in the bowl, no need to transfer. Mix with a fork until a soft dough forms. Knead the dough together in the bowl, and add a little more buttermilk if necessary to help it hold together.
Turn the dough out onto a floured surface, gather it into a ball and divide it in half. Form each half into a ball, and working with one at a time, cut the ball in half and pat each half into a 6-7 inch circle. Spread one circle with half the fig preserves, and top with the second circle. Pat together lightly, then cut the into 6 wedges and arrange on an ungreased baking sheet. Repeat with the second ball of dough and the rest of the fig filling.
Bake at 375° for about 20-25 minutes until puffed, firm, and lightly browned.
While the scones are baking mix the glaze ingredients, adding a bit of water to get a pourable consistency. Drizzle the glaze over the scones while they are still warm.
Makes 1 dozen scones.
Originally posted February 2020
