The summer has faded away, and the weather gotten cooler. My tomatoes have thanked the heavens for that - they were looking positively wilted during the heat wave we had in the middle of August. In an attempt to hold onto the last bits of summer I picked up a basket of fresh figs from my local gourmet grocery store and made some Fig Scones. They turned out awesome and were a fantastic last hurrah to summer. Not crumbly like some scones, they were dense and crispy on the browned edges. Delicious with coffee or tea.
Developed based on the Epicurious Biscuit Recipe
1 tablespoon baking powder
1 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter
3/4 cup heavy cream
8 small ripe figs cut into half and then the halves quartered
1/4 cup brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon clove
1 teaspoon cinnamon
Preheat oven to 425°F. and lightly grease a baking sheet.
Place cut up figs, nutmeg, cinnamon, clove and sugar into a bowl and mix well - set aside till dough is prepared.
Into a large bowl sift together flour, baking powder, and salt. Cut 5 tablespoons butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Add cream, stirring with a fork until just combined. Transfer mixture to a lightly floured surface and gently knead about 3 times until it just forms a dough. Mix in the fig mixure lightly - just until combined - doesnt need to be completely evenly mixed together. Fig chunky bits are good. Spoon big tablespoon fulls onto greased baking sheet leaving space in between each to expand.
Melt remaining tablespoon butter and lightly brush onto biscuits. Bake biscuits in middle of oven until pale golden and cooked through, about 20 minutes.
Makes about 6 biscuits.