Fig Walnut Scones
3 cups All-purpose flour -- unbleached
1/3 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 Orange -- grated zest only
3/4 cup Unsalted butter -- cold
into pieces
3/4 cup Dried figs -- coarsely chopped
1/2 cup Walnuts -- chopped
1 cup Buttermilk -- cold
2 tablespoons Granulated sugar -- mixed with
1/4 teaspoon Ground cinnamon -- and
1/4 teaspoon Ground allspice -- and
1/4 teaspoon Ground mace -- for sprinkling
Preheat oven to 400 degrees; grease a baking sheet or line with parchment.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt and
orange zest. Cut in the butter with a fork or a heavy-duty electric mixer until
the mixture resembles coarse crumbs.
Stir in the figs and walnuts. Add the buttermilk and stir until a sticky dough
is formed. Turn out the shaggy dough onto a lightly floured surface and knead
about 6 times, just until the dough holds together.
Divide into three equal portions and pat each into a 1-inch thick round about 6
inches in diameter. With a knife or straight edge, cut each round into quarters,
making 4 wedges.
The scones can also be formed by cutting out with a 2-inch biscuit cutter to
make 12 to 14 smaller scones. Sprinkle the tops lightly with the spiced sugar
mixture. Place the scones about 1-inch apart on the baking sheet. Bake for 15 to
20 minutes until crusty and golden brown. Serve immediately.
Variation: Fresh Cranberry-Walnut Scones: Substitute 1 1/2 cups whole fresh or
frozen unthawed cranberries or 1 cup dried cranberries for the dried figs. Mix,
shape and bake as directed.
