Figgy Streusel Scones Recipes

FIGGY SCONES

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
• Whisk together buttermilk, syrup, and 1/2 cup cream in a small bowl. Mix together flour, sugar, salt, baking powder, and baking soda in bowl of a stand mixer with paddle attachment at low speed (or whisk in a large bowl) until combined. Add butter and mix (or blend with your fingertips or a pastry blender) until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Mix in figs, then add buttermilk mixture and mix until just combined. (Do not overmix.)
• Line 2 large baking sheets with parchment paper and drop 10 (1/4-cup) mounds of batter onto each sheet, leaving 1 inch between mounds.
• Whisk together yolks and remaining 2 tablespoons cream, then brush over tops of scones (use all of egg wash).
• Bake, switching position of baking sheets halfway through baking, until scones are puffed and golden, 20 to 25 minutes total.
• Transfer to a rack and cool to warm.

STREUSEL SCONES

Steps:

• Preheat oven to 400°F.
• Combine the first five ingredients in a medium sized bowl. Add the butter and cut into the flour mixture with a pastry blender to make coarse meal.
• In another bowl, combine the buttermilk and water. Add the wet ingredients to the dry ingredients and mix together gently, just until blended.
• Turn the dough onto a floured surface, knead a few times, and divide into two equal sized balls. Pat each ball into a 6 inch circle, slightly mounded, and place on ungreased baking sheet.
• In a small bowl mix together the topping ingredients until crumbly. Spread the topping over the top of the two 6 inch circles and gently pat inches.
• With a floured knife, cut each 6-inch circle into 8 wedges, wiggling the knife slightly to separate the wedges from each other. When the scones are baked you will be able to easily pull them apart. The sides will be straight and soft.
• Bake 15 minutes or until golden brown.

FIGGY STREUSEL SCONES

Steps:

• 1) Preheat oven to 400 degrees F.
• 2) In a large bowl, mix together the flour, sugar, baking powder, and salt. Then cube the cold butter and work it into the dry stuff until the butter is in pea-sized pieces. You can use your clean fingers or a pastry cutter.
• 3) Chop off stems from figs and then roughly chop them. Stir them into the dry ingredients.
• 4) In a separate bowl, whisk together buttermilk, egg, and vanilla. Then stir this into the dry stuff. Just mix it until the dough is pulled together, but try not to overwork it.
• 5) Line a baking sheet with parchment paper and scoop the dough out onto the parchment paper. Form a rough circle out of the dough about 3/4 inch thick and 10 inches in diameter.
• 6) In a small bowl, stir together streusel ingredients and then drizzle in melted butter. Stir it together and then pack the streusel onto the scone round.
• 7) Chop the scones into 8 even triangles. Then bake it for 20-25 minutes at 400 degrees.
• 8) Let the scones cool for a bit before eating them. I actually think these are best at room temperature when they are really flaky.

FIGGY ORANGE STREUSEL CAKE

Steps:

• PREHEAT oven to 350ºF.
• STREUSEL:
• Grease and flour a 10" (4L) tube pan. Combine all ingredients for streusel in food processor.
• Pulse just until chunky (or chop nuts and mix with other ingredients). Set aside.
• CAKE:
• Beat butter and sugar in large bowl until creamy.
• Beat in eggs, one at a time. Combine flour, baking powder, baking soda, spices and salt. Add to butter mixture alternatively with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
• Stir in figs and zest.
• Spread half of batter in prepared pan; sprinkle with half the streusel.
• Spread remaining batter on top; sprinkle with remaining streusel.
• BAKE in centre of 350ºF (180ºC) oven for 50-60 minutes, or until cake tester inserted in centre comes out clean.
• Cool in pan on rack for 20 minutes, then remove and serve warm or cool.