Monday, October 8, 2012

Savory Rosemary Figgy Scones

Fresh Figs!

Recently, we were invited to our friend’s annual wine tasting party.  This year we decided to stay over, since we have heard about the great food they have the next day for brunch.  I decided to bring some savory scones.  I must say these were a hit, even Craig said, “Can you make these again?”

Savory Rosemary 
Figgy Scones


    ¾ cup well-shaken buttermilk
    ¼ cup pure maple syrup
    ½ cup plus 2 tablespoons heavy cream
    3 ½ cups all-purpose flour
    ¾ cup sugar
    1 teaspoon salt
    1 teaspoon baking powder
    ½ teaspoon baking soda
    2 oz goat cheese
    2 sticks (1 cup) unsalted butter, cut into 1/2-inch cubes
    ½ lb dried Calmyrna figs, stems discarded and figs cut into 1/2-inch pieces (about 1 1/2 cups) I also added 4 fresh figs, chopped
    1 spring of Rosemary, stripped and coarsely chopped
    2 large egg yolks


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, goat cheese 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 and rosemary, 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.

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