Valley Fig Growers
Oat Scones with Dried Figs and Almonds
Makes 8 scones
Ingredients
- 1 ¼ cups rolled or quick oats
- ¼ cup chopped slivered almonds
- ¼ cup whole milk
- ¼ cup heavy cream
- 1 large egg
- 1 ½ cup (7 ½ ounces) unbleached all-purpose flour
- 1/3 cup (2 ¼ ounces) granulated sugar, plus 1 tablespoon for sprinkling
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 10 tablespoons (1 ¼ sticks) unsalted butter, cold, cut into ½-inch cubes
- ½ cup diced Blue Ribbon Orchard Choice or Sun-Maid Figs (about 3 ounces), stems removed
Directions
- Adjust oven rack to middle position and heat oven to 375 degrees. Spread oats and slivered almonds evenly on baking sheet and toast until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats and nuts are cooled, measure out 2 tablespoons (for dusting work surface) and set aside.
- Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
- Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oat/nut mixture and dried figs. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
- Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1- inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with remaining 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.
NOTE: This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an additional 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk-cream combination if you happen to have some on hand. Once baked, these scones will keep for up to 3 days in an airtight container at room temperature.
Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.
Nutrition Information
amount per serving
- Calories 397
- % Calories from Fat 47%
- Fat 21
- Cholesterol 76
- Protein 7
- Carbohydrates 47
- Fiber 4
- Iron 2
- Sodium 285
- Calcium 118
- Potassium 145
