As fall sets in the time for hot tea and scones arrives. In this case, Fig and Orange scones. The scones get their intense sweetness from dried figs. Orange zest and cinnamon temper the sweetness and provide complementary spiciness. I top my scones with walnuts, a drizzle of buttermilk, and turbinado (raw) sugar before baking them, which gives the baked scones extra crunchiness as well as flavor. Although you can mix up the scones by hand, I use a food processor for ease. The food processor does a great job of chopping up the figs as well as mixing up the dough quickly. Try the scones with spiced hot tea or apple cider for a special fall treat.
Fig and Orange Scones -- Makes 8
1 cup of whole-wheat flour
1 cup of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of baking soda
1 teaspoon of cinnamon
1/3 cup of sugar
1/2 teaspoon of salt
3 tablespoons of butter, cut into bits
1/4 cup of canola oil
1 teaspoon of grated orange zest (or if you really like orange, just use the grated zest
from the whole orange)
1 cup of dried figs, stems removed and chopped into halves or quarters, if large
1/4 cup of buttermilk
1/4 cup of orange juice
1/2 cup of chopped walnuts (optional, but good)
2-3 tablespoons of buttermilk (optional, but good)
2 tablespoons of turbinado sugar (optional, but good)
Combine the flours, baking powder, baking soda, cinnamon, sugar, and salt in a food processor and pulse them a few times to blend them. Add the butter and canola oil and pulse them in about 6 times or until smallish particles form. Add the orange zest and figs and pulse them in 4-6 times or until incorporated and the figs are chopped up. Drizzle in the buttermilk and orange juice and pulse them into the mixture until the dough comes together. A mass or ball of dough with some pieces in the bottom of the bowl is what you'll see. Preheat the oven to 425 degrees and dump the dough out on a sheet of baking parchment large enough to fit your baking sheet. With your hands, pat and shape the dough into a circle about an inch thick. Cut the dough into 8 triangles. You can bake the dough "as is." Alternatively, press walnuts into the dough, then drizzle the dough with a little buttermilk. Sprinkle raw sugar over the walnuts and buttermilk. Separate the triangles, spacing them at least an inch apart. Bake the scones for 15-20 minutes or until golden brown.
