{"id":267,"date":"2020-02-17T03:19:13","date_gmt":"2020-02-17T03:19:13","guid":{"rendered":"https:\/\/debslunch.com\/new-recipes\/?p=267"},"modified":"2021-10-22T19:51:36","modified_gmt":"2021-10-22T19:51:36","slug":"buttermilk-whole-wheat-cinnamon-fig-filled-scones","status":"publish","type":"post","link":"https:\/\/debslunch.com\/new-recipes\/buttermilk-whole-wheat-cinnamon-fig-filled-scones\/","title":{"rendered":"Buttermilk-whole-wheat-cinnamon-fig-filled-scones"},"content":{"rendered":"

Mark says they should be called Deb’s fig newton scones. Well, maybe.<\/p>\n

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Raw scones<\/figcaption><\/figure>\n

Ingredients:<\/strong><\/p>\n

Scones:<\/u>
\n2 cups unbleached white flour
\n1 cup whole wheat flour
\n1\/4 cup granulated or brown sugar (light or dark)
\n1 tablespoon baking powder
\n1 teaspoon soda
\n1 teaspoon cinnamon
\n3\/4 teaspoon salt
\n6 tablespoons unsalted butter
\none large egg
\nabout 3\/4 cup buttermilk
\n1 teaspoon vanilla
\n1 cup fig preserves (I used Italian fig bar filling<\/a> (no nuts or brandy in mine), made from figs, honey, dates, and cinnamon)<\/p>\n

Glaze:<\/u>
\n1 cup powdered sugar
\n1 tablespoon lemon juice
\n1 tablespoon buttermilk<\/p>\n

Method:<\/u>
\nMeasure 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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Bake at 375\u00b0 for about 20-25 minutes until puffed, firm, and lightly browned.<\/p>\n

While the scones are baking mix the glaze ingredients, adding a bit of water to get a pourable consistency.\u00a0 Drizzle the glaze over the scones while they are still warm.<\/p>\n

Makes 1 dozen scones.<\/p>\n

Originally posted February 2020<\/p><\/blockquote>\n

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Baked and glazed scones<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

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 … <\/p>\n

Continue reading “Buttermilk-whole-wheat-cinnamon-fig-filled-scones”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-267","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/comments?post=267"}],"version-history":[{"count":5,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/267\/revisions"}],"predecessor-version":[{"id":531,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/267\/revisions\/531"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/media?parent=267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/categories?post=267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/tags?post=267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}