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. Dont 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.