Fig Scones
Servings: 4 scones
Ingredients
- 2 cups flour
- 1 tbs baking powder
- 1/2 cup sugar
- 1/2 tsp salt
- 1 stick cold unsalted butter
- 1/2 cup heavy cream plus more for brushing
- 1 jar Lighthouse Keeper's Decadent Black Fig jam
- 2 tbs raw Demerara sugar
Instructions
- Pre-heat oven to 350 degrees.
- Combine dry ingredients in a large bowl and set aside.
- Dice cold butter into ½ inch cubes and add to the dry mixture. Put the mixture in the freezer to chill.
- Combine egg and cream, whisk together and place in the fridge to chill.
- Transfer the chilled butter and dry mixture into the bowl of an electric mixture and create a well in the center of the ingredients. Add the egg and cream mixture into the well.
- Mix by hand before using a paddle attachment of an electric mixture. Don’t over-mix. Butter pieces should be whole in the mixture.
- On a flour dusted surface, roll out the dough into a 12”x 12” square and cut into 4 even 6” x 6”pieces.
- Spread 2 tablespoons of jam onto one square and add a second square on top. Repeat jam step 2 times until layering the fourth dough square on top.
- Cut the stacked dough and jam square in half both ways into 4, 3” square scones.
- Place the scones on a parchment lined baking sheet, brush with heavy cream and sprinkle with raw Demerara sugar.
- Bake at 350 degrees for 35 min.
Notes
This recipe is from Lighthouse Keeper's Pantry in Yarmouthport. As seen in Cape Cod HOME Winter 2024
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