These delicious Rosemary-Fig Scones are perfect to serve at tea parties throughout the holiday season.
Rosemary-Fig Scones
Makes 18
Ingredients
- 3 cups cake flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon chopped fresh rosemary
- ¼ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¾ cups frozen unsalted butter, coarsely grated
- 1 cup sliced dried black mission figs
- ¾ cup plus 1 tablespoon cold heavy whipping cream, divided
- 2 large eggs, divided
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, rosemary, salt, and nutmeg. Add cold butter, tossing until coated in flour mixture. Add figs, stirring until combined. Cover and freeze for 15 minutes.
- In a small bowl, whisk together ¾ cup cold cream and 1 egg. Add cream mixture to flour mixture, stirring until mixture is evenly moist and a dough forms.
- Turn out dough onto a lightly floured surface. Using well-floured hands, knead gently until a smooth dough forms, 5 to 7 times. Using a rolling pin, roll out dough to ¾-inch thickness. Using a 2-inch fluted round cutter, cut 18 scones from dough, rerolling scraps only once. Place scones 2 inches apart on prepared baking sheet.
- In a small bowl, whisk together remaining 1 tablespoon cream and remaining 1 egg. Brush egg mixture onto tops of scones.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 12 to 15 minutes. Serve warm.
Notes
RECOMMENDED CONDIMENTS:
Lemon Curd
Devonshire Cream
Lemon Curd
Devonshire Cream
