Audrey Gatliff, the baker-preneur behind Tiny Buffalo Baking Co, created this fall recipe. It´s a good way to use up leftover fig preserves.
- For the scones:
- ½ cup unsalted butter
- 2¾ cups all-purpose flour
- ¼ cup caster sugar
- 1 tbsp baking powder
- ¾ tsp salt
- ½ cup chopped dried figs
- ¼ to ½ cup heavy cream
- 2 large eggs
- 3 tbsp mascarpone
- 2 tbsp maple syrup
- For the glaze:
- ¼ cup fig preserves or jam
- 2 to 3 tbsp water
- To make the scones: Line a large baking sheet with parchment.
- Cut butter into small cubes and place in freezer for 10 minutes.
- In a large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using a pastry blender, a fork, or your fingers.
- Stir in chopped figs.
- In a small bowl, mix well ¼ cup of the cream, eggs, mascarpone and maple syrup.
- Add liquid mixture to dry ingredients, and mix until dough forms into a ball.
- If needed, add more cream, a tablespoon or two at a time, until the dough forms. Don't overmix.
- Scoop dough onto baking sheet, using a ¼-cup measuring cup. (No need to smoothen balls; free-form dollops will create a rustic look.)
- Place baking sheet in freezer to chill for 30 minutes. Heat oven to 220°C.
- When scones have chilled, bake for 15 to 18 minutes, or until lightly browned on top. Cool on a wire rack.
- To make the glaze: Place fig preserves in a small bowl and stir in water to thin.
- Microwave on high for about one minute, until quite warm.
- Stir again so that the mixture is smooth. (You may also make the glaze on the stove over medium heat, stirring frequently, for about five minutes.)
- Drizzle the glaze over the scones, and allow to sit for five minutes, or until the scones have absorbed the glaze. Serve immediately.