- 2 2/3 cups all-purpose flour
- 2/3 cup whole-wheat flour
- 2/3 cup oatmeal
- 1/2 cup packed brown sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup chopped fresh figs (if unavailable, whole canned figs may be drained and chopped)
- 1/2 cup (1 stick) unsalted butter (at room temperature)
- 1 3/4 cups whipping cream
- Heat oven to 400 degrees F.
- Combine dry ingredients in medium bowl.
- Add figs.
- Cut in butter until mixture is crumbly.
- Add cream and mix as quickly and briefly as possible. Dough should be
firm enough to knead, yet still sticky like biscuit dough.
- Form dough into ball and place on lightly floured surface. Flatten with hand
to about 1/2-inch thickness. Cut dough into scones using 3-inch biscuit cutter.
Remaining scraps can be combined, re-rolled and cut.
- Place scones on ungreased baking sheets that have been covered with parchment
paper or on very lightly greased baking sheets.
- Bake for 12 minutes or until golden brown. Check to see if scones are done by
lifting with spatula or tip of knife. Bottoms of scones should be golden brown.
- When done, remove from oven; let cool a few minutes on the baking sheets, then
serve immediately with your favorite jam or marmalade.
Makes about 12.
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