Figgy Streusel Scones Recipes

LEMON STREUSEL SCONES

Steps:

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, zest, and salt. Add cold butter, tossing to coat. Cover and freeze for 15 minutes. Stir in almonds.
• In a small bowl, whisk together milk and egg. Add milk mixture to flour mixture, stirring and folding just until moistened.
• Turn out dough onto a heavily floured surface. Using well-floured hands, knead dough 5 to 10 times, about 1 minute. Shape dough into an 8-inch circle. Top with Cardamom Streusel Topping. Using a bench scraper or sharp knife, cut into 8 wedges. Place about 1½ inches apart on prepared pan. Freeze for 10 minutes.
• Bake until golden brown, 12 to 18 minutes. Let cool completely. Drizzle with Lemon Glaze.
• In a small bowl, whisk together flour, brown sugar, and cardamom. Add butter, pinching with fingers to incorporate. Squeeze mixture into large clumps. Use immediately, or refrigerate in an airtight container for up to 3 days.
• In a small bowl, whisk together all ingredients. Use immediately.

FIGGY STREUSEL SCONES

Steps:

• 1) Preheat oven to 400 degrees F.
• 2) In a large bowl, mix together the flour, sugar, baking powder, and salt. Then cube the cold butter and work it into the dry stuff until the butter is in pea-sized pieces. You can use your clean fingers or a pastry cutter.
• 3) Chop off stems from figs and then roughly chop them. Stir them into the dry ingredients.
• 4) In a separate bowl, whisk together buttermilk, egg, and vanilla. Then stir this into the dry stuff. Just mix it until the dough is pulled together, but try not to overwork it.
• 5) Line a baking sheet with parchment paper and scoop the dough out onto the parchment paper. Form a rough circle out of the dough about 3/4 inch thick and 10 inches in diameter.
• 6) In a small bowl, stir together streusel ingredients and then drizzle in melted butter. Stir it together and then pack the streusel onto the scone round.
• 7) Chop the scones into 8 even triangles. Then bake it for 20-25 minutes at 400 degrees.
• 8) Let the scones cool for a bit before eating them. I actually think these are best at room temperature when they are really flaky.

STREUSEL SCONES

Steps:

• Preheat oven to 400°F.
• Combine the first five ingredients in a medium sized bowl. Add the butter and cut into the flour mixture with a pastry blender to make coarse meal.
• In another bowl, combine the buttermilk and water. Add the wet ingredients to the dry ingredients and mix together gently, just until blended.
• Turn the dough onto a floured surface, knead a few times, and divide into two equal sized balls. Pat each ball into a 6 inch circle, slightly mounded, and place on ungreased baking sheet.
• In a small bowl mix together the topping ingredients until crumbly. Spread the topping over the top of the two 6 inch circles and gently pat inches.
• With a floured knife, cut each 6-inch circle into 8 wedges, wiggling the knife slightly to separate the wedges from each other. When the scones are baked you will be able to easily pull them apart. The sides will be straight and soft.
• Bake 15 minutes or until golden brown.

FABULOUS FIG SCONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and lightly sprinkle flour over paper.
• Whisk flour, oats, baking powder, and salt together in a bowl. Whisk oil and egg together in a separate bowl until smooth; add honey and mix well. Mix oil mixture into flour mixture just until batter is moistened. Sprinkle sugar over figs in a bowl and toss to coat; fold into batter.
• Transfer batter to the middle of the prepared baking sheet and form into a 7-inch circle.
• Bake in the preheated oven for 10 minutes. Score the batter into 8 sections and continue baking until scones are cooked through and lightly browned on top, about 20 minutes more. Cut into 8 scones and slide every other scone back from the circle to allow cooling.