¾ cup well shaken buttermilk

¼ cup pure maple syrup

½ cup plus 2 tablespoons heavy cream

3-1/2 cups all purpose flour

¾ cup sugar

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

2 sticks (1/2 pound) unsalted butter, cut into ½ inch cubes

½ pound dried Calimyrna figs, stems discarded, cut into ½ inch pieces (about 1-1/2 cups)

2 large egg yolks



1.Put racks in upper and lower thirds of oven and preheat oven to 400*. Line 2 large baking sheets with parchment paper.

2. Whisk together buttermilk, syrup and ½ cup cream in a small bowl. Combine flour, sugar, salt, baking powder and baking soda in the bowl of a stand mixer and mix with paddle attachment at low speed (or whisk together in a large bowl) until combined. Add butter and mix (or blend with your fingertips or a pastry blender) until mixture resembles coarse meal with some small (roughly pea sized) lumps. Mix in figs, then add buttermilk mixture and mix until just combined; do not overmix.

3. Drop 10 ¼ cup mounds of batter onto each lined baking sheet, leaving 1 inch between mounds.

4. Whisk together egg yolks and remaining 2 tablespoons cream and brush over tops of scones (use all of egg wash).

5. Bake, switching position of baking sheets halfway through baking, until scones are puffed and golden, 20 to 25 minutes. Transfer to a rack and cool to warm. Note that the scones are best eaten on the day they are made.


from Ruth Reichl (editor), Gourmet Today

Leave a Reply