Fig and Toasted Almond Scones

• Produce

  • 2 tsp Lemon rind

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1 tbsp Baking powder
  • 2 3/4 cups King arthur all-purpose flour, Unbleached
  • 3/4 tsp Salt
  • 2 tbsp Sparkling white sugar
  • 1/3 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Almonds, whole toasted and chopped

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Half & half or milk
  • 2 tsp Milk

• Other

  • 1 cup Double diced dried figs, chopped

Found on kingarthurflour.com

Description

Ingredients

• 2 3/4 cups King Arthur Unbleached All-Purpose Flour
• 1/3 cup sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 2 teaspoons grated lemon rind (lemon zest)
• 1/2 cup (8 tablespoons) cold butter
• 1 cup double diced dried figs, chopped
• 1 cup whole almonds, toasted and chopped
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup to 2/3 cup half & half or milk
• 2 teaspoons milk
• 2 tablespoons sparkling white sugar, cinnamon sugar, or Cinnamon Sugar Plus, optional

Directions

• Whisk together the flour, sugar, salt, baking powder, and lemon zest. Work in the butter just until the mixture is unevenly crumbly. Stir in the figs and chopped almonds. In a separate bowl, whisk together the eggs, vanilla and almond extracts, and half & half. Add the liquid ingredients to the dry ingredients, stirring until cohesive. To make scones as pictured above, read our bakers tip, below left. To make traditional wedge-shaped scones, line a baking sheet with parchment or foil; sprinkle a bit of flour on top. Scrape the dough onto the floured parchment or foil, and divide it in half. Round each half into a 6 x ¾circle. Brush each circle with milk, and sprinkle with sparkling white sugar, if desired. Slice each circle into 6 wedges. Pull the wedges apart to separate them by 1/2. Place the pan in the freezer for 30 minutes. Preheat the oven to 425°F. Bake the scones for 20 to 24 minutes, until theyre golden brown. Remove from the oven, and cool briefly on the pan. Serve warm. Wrap completely cool scones airtight, and store at room temperature for a couple of days. Freeze for longer storage. Yield: 12 scones.