Baking•indulgent

Fig and Toasted Almond Scones

Figs and almonds are a classic flavor combination, and here we pair them in one of our favorite baked goodies — tender, buttery scones.

Ingredients

Quantities are shown as originally provided.

2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
1/3 cup (67g) granulated sugar
3/4 teaspoon table salt
1 tablespoon baking powder
2 teaspoons lemon zest
8 tablespoons (113g) unsalted butter, cold
1 cup (145g) dried figs, diced
1 cup (142g) whole almonds, toasted and chopped
2 large eggs
1 teaspoon King Arthur Pure Vanilla Extract
1/4 teaspoon almond extract
1/2 to 2/3 cup (113g to 152g) half-and-half or milk
2 teaspoons milk
2 tablespoons coarse sparkling sugar, cinnamon sugar, or Cinnamon Sugar Plus, optional

1
Whisk together the flour, sugar, salt, baking powder, and lemon zest.
2
Work in the butter just until the mixture is unevenly crumbly.
3
Stir in the figs and chopped almonds.
4
In a separate bowl, whisk together the eggs, vanilla and almond extracts, and half-and-half.
5
Add the liquid ingredients to the dry ingredients, stirring until cohesive.
6
To make scones as pictured above, read our baker's tip, below left. To make traditional wedge-shaped scones, line a baking sheet with parchment or foil; sprinkle a bit of flour on top. Scrape the dough onto the floured parchment or foil, and divide it in half.
7
Round each half into a 6" x ¾"circle. Brush each circle with milk, and sprinkle with sparkling white sugar.
8
Slice each circle into 6 wedges. Pull the wedges apart to separate them by 1/2".
9
Place the pan in the freezer for 30 minutes. Preheat the oven to 425°F.
10
Bake the scones for 20 to 24 minutes, until they're golden brown. Remove from the oven, and cool briefly on the pan. Serve warm.
11
Wrap completely cool scones airtight, and store at room temperature for a couple of days. Freeze for longer storage.
12
Yield: 12 scones.