Baking tends to be a bit more of a scientific art, rather then honing creativity through cooking. Therefore, I cannot take much credit for this wonderful recipe by Food52. I will say, there are mild modifications and difficulties faced from the “easiest scone recipe ever.” I found my Strawberry Scones from the past to be a bit more straight forward, but these are definitely a bit of a cleaner way to make scones.
Instead of using chilled butter, I whipped heavy cream with a teaspoon of sugar until they formed firm peaks.
While whipping the cream, cut dried figs into bite sized pieces. In addition, give the Rosemary a generous chop.
Fold the rosemary, figs and self-rising flour into the whipped cream. It will begin to form a soft dough, which is insanely sticky. You will need a lot more flour to add to the dough to create the right consistency. I found that the dough will continue to be sticky, but easier to manage.
Roll the dough into small balls. Brush the tops of the scone with milk to help turn them a beautiful golden brown. Sprinkle the tops with kosher salt.
Place in the oven at 375° for 15-20 minutes. Serve warm and enjoy!
These are the perfect combination of sweet and savory, my ideal breakfast treat. Enjoy with jam (fig jam totally enhances the flavor) or clotted cream.
Fig and Rosemary Scones
Adapted from Food52
- 1 1/4 cup heavy cream
- 1 teaspoon sugar
- 1 1/2 cup self-rising flour, plus extra for dusting
- 1 tablespoon fresh rosemary, finely chopped
- 6 dried figs, chopped into very small pieces (think raisin size)
- 1-2tablespoon milk, for brushing
- 1/2 teaspoon kosher salt, sprinkled on top of raw scones
- Preheat oven to 375 F/190 C.
- Whip cream and sugar with an electric mixer on medium-high speed until firm peaks form
- Stir flour, rosemary, and salt into the whipped cream until a soft dough forms
- Turn onto a well-floured surface and kneed until smooth (2-3 minutes)
- Add extra flour if the dough is a sticky at this point
- Roll dough into small balls
- Place scones on a baking paper-lined oven tray
- Brush tops with milk
- Bake for 15-20 minutes
- Serve warm