Figgy scones are loaded with that same crunchy, sweetness of figs baked in a combination of white and whole wheat flour for an amazing texture of crunch and goodness.
1cupwhole wheat flour(ground not fine, but with more of a corn meal texture)
1TBSbaking powder
1/3cupsugar
1/2tspsalt
7oz.cold butter(cut into small cubes)
1/3cupbuttermilk*
1whole egg
2egg yolks
2tspvanilla extract
4 to 6dried figs(chopped)
Instructions
Preheat oven to 425 degrees
Line a cookie sheet with parchment paper
In a large bowl, mix together the flours, baking powder, sugar, and salt
Cut in your butter cubes as best you can with a fork until mixture is crumbly and the butter is evenly distributed
In a smaller bowl, add your eggs, buttermilk, and vanilla extract - whisk together
Add your wet ingredients to your dry and mix together - this is where I got my hands dirty and mixed everything with my hands and fingers until there was no dry flour remaining
Add your chopped figs and knead in
Make your mixture into a ball and place on top of your parchment paper
Flatten into a 12 inch circle with the palm of your hands until the dough is about 3/4 inch thick
Cut into 12 even pie like pieces
Place in oven and bake for 12 to 15 minutes until the top and edges are golden brown
Let cool and serve alone or with your favorite jam or jelly