Holiday Recipe: Fig and Toasted Almond Scones

Photo: King Arthur Flour

From Denny:  Autumn is here - and so is daylight savings time this Sunday when we "fall backward" one hour - so don't forget to set your clocks back one hour!  

For some reason I've been enjoying the vegan scones over at Whole Foods the past couple of weeks now that the weather has cooled.  So, that sent me on The Scone Recipe Chase to see what is out there in recipe database land.  Found these little autumnal gems over at King Arthur Flour.

Figs are quite popular here in Louisiana where many a backyard grows a fig tree.  Almonds are popular in California where they supply the nation! This is the time of year when the nation's nut orchards are releasing their bountiful harvest of pecans (Louisiana and Texas), almonds, walnuts and macadamias so we are all tempted to start our holiday baking early! At least I believe that's their marketing strategy to sell more nuts. :)

Scones are an easy way to try out some fruit and nut combinations to see how the family and friends enjoy the idea.  While I love my blueberry and lemon scones of the summer it's time for something different for the fall season so we wanted to try these fig and almond scones at our house.  Of course, if figs or almonds are not your preference, know that you can always try figs and walnuts or cranberries and almonds or whatever grabs your fancy this baking season.

Don't feel like the extra effort and time of slicing the scone dough into proper triangles?  Try the method the King Arthur Flour bakers suggest:  bake them into rounds just using 1/4 cup of dough for each scone, leaving 2 inches between them.  That amounts to the idea of a drop scone, much like a drop biscuit...

Holiday Message Potholder

Fig and Toasted Almond Scones



From:  King Arthur Flour

Recipe summary

Hands-on time:  25 - 35 minutes

Baking time:  20 - 24 minutes

Total time:  45 -59 minutes

Yield:  12 scones

Tips from the King Arthur Flour 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 350°F 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.

Yield: 12 scones

Ingredients

Scones

• 2 3/4 cups King Arthur Unbleached All-Purpose Flour
• 1/3 cup sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 2 teaspoons grated lemon rind (lemon zest)
• 1/2 cup (8 tablespoons) cold butter
• 1 cup double diced dried figs, chopped
• 1 cup whole almonds, toasted and chopped
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup to 2/3 cup half & half or milk

Topping

• 2 teaspoons milk
• 2 tablespoons sparkling white sugar, cinnamon sugar, or Cinnamon Sugar Plus, optional

Directions

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-inch x 3/4-inch 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 inch.

9) Place the pan in the freezer for 30 minutes. Preheat the oven to 425°F.

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.

Holiday Message Dinner Placemats - design also available in cloth napkins, teapots, mugs, coffee travel mugs, aprons, serving trays, wine chillers, cocktail shakers, cocktail plates, cutting boards, cookie jars, flour and sugar canisters, dog food bowls, dog t-shirts, dog hoodies and much more!

Holiday Message Large Serving Tray

* * *  Please support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  Thank you to all those who are supporting this cause.  You rock!

Subscribe in a reader to A Christmas Post or Subscribe by Email

* Check out Dennys News Politics Comedy Science Arts & Food - a place where all my other 24 blogs link so you can choose from among the latest posts all in one place.  A free to read online newspaper from independent journalist blogger Denny Lyon. * 

*** Check out Holiday Recipes From Dennys Food and Recipes