Fig Walnut Scones
3 cups All-purpose flour — unbleached
1/3 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 Orange — grated zest only
3/4 cup Unsalted butter — cold
into pieces
3/4 cup Dried figs — coarsely chopped
1/2 cup Walnuts — chopped
1 cup Buttermilk — cold
2 tablespoons Granulated sugar — mixed with
1/4 teaspoon Ground cinnamon — and
1/4 teaspoon Ground allspice — and
1/4 teaspoon Ground mace — for sprinkling
Preheat oven to 400 degrees; grease a baking sheet or line with parchment.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt and orange zest. Cut in the butter with a fork or a heavy-duty electric mixer until the mixture resembles coarse crumbs.
Stir in the figs and walnuts. Add the buttermilk and stir until a sticky dough is formed. Turn out the shaggy dough onto a lightly floured surface and knead about 6 times, just until the dough holds together.
Divide into three equal portions and pat each into a 1-inch thick round about 6 inches in diameter. With a knife or straight edge, cut each round into quarters, making 4 wedges.
The scones can also be formed by cutting out with a 2-inch biscuit cutter to make 12 to 14 smaller scones. Sprinkle the tops lightly with the spiced sugar mixture. Place the scones about 1-inch apart on the baking sheet. Bake for 15 to 20 minutes until crusty and golden brown. Serve immediately.
Variation: Fresh Cranberry-Walnut Scones: Substitute 1 1/2 cups whole fresh or frozen unthawed cranberries or 1 cup dried cranberries for the dried figs. Mix, shape and bake as directed.
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