* Exported from MasterCook *
(Bread), Fig and Toasted Almond Scones
Recipe By :
Serving Size : 12 Preparation Time :0:25
Categories : Bread-Bakers Mailing List Breads
Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups all-purpose flour -- unbleached, King Arthur
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
2 teaspoons grated lemon rind -- (lemon zest)
1/2 cup cold butter -- (8 Tblsp)
1/2 cup double diced figs -- chopped
1 cup whole almonds -- toasted and chopped
2 large eggs
1/4 teaspoon vanilla extract
1/2 cup milk -- to 2/3 cup, or half & half
Topping: -- 2
2 teaspoons milk
2 tablespoons white sugar -- or cinnamon sugar
1) Whisk together the flour, sugar, salt, baking powder, and lemon zest.
2) Work in the butter just until the mixture is unevenly crumbly.
3) Stir in the figs and chopped almonds.
4) In a separate bowl, whisk together the eggs, vanilla and almond
extracts, and half & half.
5) Add the liquid ingredients to the dry ingredients, stirring until cohesive.
6) To make scones as pictured above, read our baker's tip, below
left. To make traditional wedge-shaped scones, line a baking sheet
with parchment or foil; sprinkle a bit of flour on top. Scrape the
dough onto the floured parchment or foil, and divide it in half.
7) Round each half into a 6" x 3/4" circle. Brush each circle with
milk, and sprinkle with sparkling white sugar, if desired.
8) Slice each circle into 6 wedges. Pull the wedges apart to separate
them by 1/2".
9) Place the pan in the freezer for 30 minutes. Preheat the oven to 425F.
10) Bake the scones for 20 to 24 minutes, until they're golden brown.
Remove from the oven, and cool briefly on the pan. Serve warm.
11) Wrap completely cool scones airtight, and store at room
temperature for a couple of days. Freeze for longer storage.
Yield: 12 scones.
Description:
"Figs and almonds are a classic flavor combination, and here we
pair them in one of our favorite baked goodies - tender, buttery scones."
Source:
"King Arthur Flour Co."
Start to Finish Time:
"0:45"
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Per Serving (excluding unknown items): 343 Calories; 20g Fat (49.9%
calories from fat); 8g Protein; 36g Carbohydrate; 2g Dietary Fiber;
58mg Cholesterol; 353mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : Tips from our bakers
Not fond of dried figs? Substitute chopped dates, raisins, dried
cranberries, or the dried fruit of your choice.
To toast almonds, spread in a single layer in an ungreased pan. Bake
in a preheated 350F oven for 8 to 10 minutes, until they're a light
golden brown.
To make round scones: Instead of flouring the parchment and shaping
the dough into wedges, scoop the dough onto a parchment-lined baking
sheet, using about 1/4 cup for each scone and leaving 2" between
them. Continue as directed in the recipe; baking time is a bit
shorter, about 18 to 22 minutes.