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    Fig-Walnut Scones


    Source of Recipe


    The Art of Quick Breads, Beth Hensperger

    List of Ingredients




    3 cups All-purpose flour
    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, cut 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

    Recipe



    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. Sprinke 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. Makes 12

    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.

 

 

 


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