2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 16

FIG AND BROWNED

BUTTER SCONES

MAKES 8

These buttery, crumbly treats are hard to beat.

¼ cup unsalted butter

2 cups all-purpose flour

1⁄3 cup granulated sugar

2 teaspoons baking powder

½ teaspoon kosher salt

1. In a medium saucepan, melt butter over medium
   heat. Cook until butter turns a medium-brown color
   and has a nutty aroma, about 10 minutes. Place butter
   in a small bowl, and freeze until solid, about 1 hour.
   Cut butter into cubes.


2. Preheat oven to 350°. Line a rimmed baking sheet
   with parchment paper.


3. In a large bowl, whisk together fl our, granulated
   sugar, baking powder, and salt. Using a pastry blender,
   cut in browned butter until mixture is crumbly. Add
   fi gs, stirring to combine.
   4. In a small bowl, whisk together ¾ cup cold cream
   and vanilla. Add cream mixture to fl our mixture,
   stirring until moistened. (If dough seems dry, add more
   cream, 1 tablespoon at a time.) Working gently, bring
   mixture together with hands until a dough forms.
   5. Turn out dough onto a lightly fl oured surface, and
   gently knead 4 to 5 times. Roll dough into a 9-inch
   circle, about ¾ inch thick. Score dough, creating
   8 wedges. (Cut all the way through dough, but do
   not separate pieces.) Brush top of dough with
   remaining 1 tablespoon cold cream, and sprinkle
   with turbinado sugar.
   6. Bake until edges are golden brown and a wooden
   pick inserted in center comes out clean, about
   25 minutes. Serve warm.

1 cup chopped stemmed

dried figs

¾ cup plus 1 tablespoon

cold heavy whipping

cream, divided

½ teaspoon vanilla

extract

3 tablespoons

turbinado sugar