I love scones. Just saying the word makes me think of lazy weekend mornings, eating a leisurely brunch as the summer sun streams in the window and birds chirp outside that same window. It’s almost paradise….
It’s Sunday morning and all those feelings scones invoke set me up to take it easy…
…and enjoy the warm freshly ground heap of flour for just a minute.
Admire the map of dry ingredients…
…before whisking them into uniformity.
Then cut in the butter…
…first with a pastry cutter, then with my fingers because I simply cannot resist the feel of butter melding into the dry ingredients. Careful not to over handle it so there’s still gobs of buttery goodness.
Ever so slightly beat the eggs as I revel in the rich orange of farm fresh egg yolks…
…and picturing the fields of the farmer I got them from.
I whisk them in a bit, then once again use my hands to finish the process…
…folding over and over until every bit of flour is incorporated.
Then I flatten the dough and dot bits of luscious fig preserves over it…
…folding it ever so gently in hopes of finding pockets of fig preserves when I bite into a freshly baked hot scone, dripping with whipped or clotted cream and a spoonful more of those delicious preserves.
Then I shape the dough into 2 balls and pat them out on parchment paper, pressing here, pushing there…
…until they are round as can be and just about 1/2 inch thick.
Then finally I run a knife through, not quite the whole way because…
…well, because that’s what I was taught to do with scones.
Then I pop them into the oven, anxiously awaiting that flaky hearty bite with just a bit of sweet, the seedy texture and taste of fig, the smooth creaminess of whipped cream…
…and then I look at the clock.
And that’s when it hits me. It’s not a lazy morning. The minutes are ticking by and we need to be at church… soon… too soon. Plates are at ready and whipped cream is shoved into the fridge with promises of something yummy later on. But all is still well, because those piping hot scones are ready, on the plate, and we are out the door.
They are everything they promised to be and more. Flaky, hearty, and melt in your mouth all at the same time with just a hint of sweet and an elusive taste of fig preserves here and there that make you know that as good as they are they will be even better tomorrow when you make them again and serve them with a dollop of freshly whipped cream and some more fig preserves.
Whole Wheat Fig Scones
Yield 12 mini scones
- 2 cups whole wheat flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 2 large eggs
- 1/8 cup Golden Door fig preserves
- Plus fig preserves to serve on side
- Preheat oven to 375°
- Mix dry ingredients together.
- Cube butter and cut into dry ingredients until mixture is crumbly.
- Lightly beat egg and mix into flour and butter mixture.
- Mix until all flour and egg is incorporated.
- Pat dough out to about 1 inch thick and dot with fig preserves.
- Gently fold dough over and mix preserves into the dough somewhat.
- Separate dough into 2 even sized balls.
- Pat out in circle approximately 1/2 inch thick on parchment paper or lightly greased baking tray.
- Cut each circle into 6 pieces, not quite cutting the whole way through dough.
- Bake 20 minutes or until baked through.
- Serve warm with extra fig preserves and whipped or clotted cream.