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