Figgy Scones
- 3/4 cup well-shaken buttermilk
- 1/4 cup pure maple syrup
- 1/2 cup plus 2 tablespoons heavy cream
- 3 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 sticks (1 cup) unsalted butter, cut into 1/2-inch cubes
- 1/2 lb dried Calmyrna figs, stems discarded and figs cut into 1/2-inch pieces (about 1 1/2 cups)
- 2 large egg yolks
- This recipe is vegetarian
- Produce
- Calmyrna figs, dried (1/2 lb)
- Cooking & Baking
- All-purpose flour (3 1/2 cups)
- Baking powder (1 teaspoon)
- Baking soda (1/2 teaspoon)
- Maple syrup, pure (1/4 cup)
- Salt (1 teaspoon)
- Sugar (3/4 cup)
- Dairy
- Butter, unsalted (2 sticks)
- Buttermilk (3/4 cup)
- Heavy cream (5/8 cup)
- Refrigerated
- Egg yolks, large (2)
Preparation
Read recipe preparation on epicurious.com
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Published December 1, 2006 (6 years ago).
1 person saved this recipe.
